Spicy Kimchi Deviled Eggs | Spicy Deviled Eggs Recipe | Easter Hardboiled Egg Leftovers | Nutrition Nuptials | Mandy Enright MS RDN RYT

Spicy Kimchi Deviled Eggs

Take deviled eggs to the next level by adding spicy kimchi into both the filling and using as a topping. 

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword deviled eggs, Easter, hardboiled eggs, kimchi, spicy kimchi deviled eggs
Servings 12 deviled eggs


  • 6 hardboiled eggs recommend pre-hardboiled eggs
  • 1/2 C kimchi drained & chopped (see NOTES)
  • 2 TB olive oil mayo
  • Optionals garnish: sriracha sauce black sesame seeds


  1. Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in the bowl of a food processor.

  2. In the food processor bowl with the egg yolks, combine the kimchi and mayo. Pulse gently until you reach a smooth, thick consistency.

  3. Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.

  4. 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.

Recipe Notes