Give your guests the best of both worlds by serving up these Sweet & Spicy Thai Chili Deviled Eggs with Gochujang
Who says that spicy just has to be HOT? Spicy with a little flavor is a great balance. That’s why Thai Chili sauce is one of my favorites to use – it’s a perfect blend of sweet and spicy. So it was the perfect combo to use in this Sweet & Spicy Thai Chili Deviled Eggs with Gochujang recipe.
Sweet & Spicy Thai Chili Deviled Eggs with Gochujang
These deviled eggs are super quick to make with just 3 ingredients (plus the eggs). A bottle of thai chili sauce it the key ingredient to have on hand when you’re making this recipe. Mix to your desired level of spiciness with the gochujang. Or omit the gochujang altogether if super spice isn’t your thing.
Have you tried gochujang yet? Give it a shot in these Sweet & Spicy Thai Chili Deviled Eggs with Gochujang recipe 🥚🌶
Gochuchang is a Korean red hot pepper paste. It’s typically made from chile peppers, sticky rice, fermented soybeans, and salt (so no, it’s not gluten-free). Gochuchang is a thick pepper paste that’s used in a lot of dishes as a marinade, sauce, or seasoning. And you’re hearing it hear first – I’m calling it the new sriracha as far as trendy condiments and ingredients go. You’ll be seeing gochuchang pop up A LOT of menus this summer. You can thank me later for keeping you cool and in the know of food trends 😉
Use pre-packaged hardboiled eggs to save time on your prep.
You can find gochuchang in the international aisle of your grocery store along with the other Asian cooking ingredients. I used Wildtree Sweet & Spicy Thai Chili Sauce, but you can also find thai chili sauce along with the Asian ingredients.
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- Cake Decorator Set or Disposable Decorating Plastic Bags + Decorating Nozzles
- Deviled Egg Trays with Lids
- Mixing Bowl Set
Sweet & Spicy Thai Chili Deviled Eggs with Gochuchang
Serve up a combo of sweet and spicy with these Sweet & Spicy Thai Chili Deviled Eggs with Gochuchang
- 6 hardboiled eggs recommend pre-hardboiled eggs
- 2 TB olive oil mayo
- ¼ C Thai Chili Sauce see Notes
- ½ tsp gochujang sauce plus additional optional for garnish
Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in a separate mixing bowl.
In the bowl with the egg yolks, combine the mayo, thai chili sauce, and gochujang sauce. Use a fork to mash until desired consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.
- If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
- You can make the filling ahead of time and fill the eggs later. This is especially helpful if you are traveling with these eggs!
- For the thai chili sauce, I used Wildtree Sweet & Spicy Thai Chili Sauce. CLICK HERE for a Wildtree FREE SHIPPING coupon.
Have you tried gochujang yet?
How do you feel about the spice factor?
Ready to embrace your spicy & sweet side with a batch of Sweet & Spicy Thai Chili Deviled Eggs with Gochujang?
Remember to tag me on social media and use #NutritionNuptials for a chance to have your creations shared.