Kimchi Deviled Eggs | GRILLGIRL
Kimchi Deviled Eggs
These Kimchi Deviled Eggs are everything I love in one bite: creamy, tangy, spicy, and full of gut-loving probiotics thanks to kimchee and pickled veggies. This recipe is packed with umami rich Asian flavors by layering Kimchi, pickled Asian vegetables, Gochujang hot sauce and crispy fried onions for a deviled egg that delivers a flavor bomb explosion in your mouth! Trust me when I tell you, these are a show stopping appetizer to bring to any gathering OR to nosh on at home. Youβll never think of deviled eggs the same way after trying these! π
Thereβs something truly magical about taking a Southern backyard staple like deviled eggs and flipping it with bold, fermented Korean flavor. As someone with a flock of backyard chickens, Iβm always looking for creative ways to use our endless supply of fresh eggs. This recipe is a go-to favorite. Not only does it taste amazing, it also offers a more nourishing option compared to traditional deviled eggs by incorporating fermented ingredients that support digestion and overall wellness.Β
As we know that Eggs are a super food, this Kimchi deviled egg recipe takes them next level by combining them with flavor packed Kimchee and seed oil free mayo, making them a perfect app, or anytime snack.Β
π₯’Table of Contents
π₯’Why Kimchi in Deviled Eggs?
Kimchi is a Korean fermented vegetable dish made with napa cabbage, garlic, ginger, and chili flakes. It is packed with umami flavor and contains beneficial bacteria that help support a healthy gut. I like to think of it as the spicier cousin of sauerkraut. It adds an unexpected kick to classic deviled eggs, turning them into a bold and flavorful snack.
When you use clean-ingredient brands like Cleveland Kitchenβs kimchee and pickled Asian vegetables, you are not just adding taste, You are also adding fermented superfoods that your body will thank you for. These Kimchee Deviled Eggs are a delicious way to enjoy a feel-good, better-for-you appetizer.
π₯A Healthier Deviled Egg with Bold Korean Flavor
Traditional deviled eggs often rely on just mayonnaise for creaminess, but these Kimchi Deviled Eggs take it a step further. The use of kimchee and fermented vegetables adds live cultures and a bright, tangy flavor that helps with digestion. They are a fun way to sneak in some gut-friendly bacteria without sacrificing flavor.
Fermented foods like kimchee and pickles are known for their clean ingredients and health benefits. If you are looking for something thatβs both indulgent and good for your gut, this recipe checks all the boxes!
I use Cleveland Kitchen kimchi and pickled Asian vegetables which are in the refrigerated section at my grocery store. β They are a GRILLGIRL approved clean ingredient brand and I love that they make pickles without using preservatives or Polysorbate 80. Check their website to see if you can find them near you. Otherwise, look for your best options for kimchi and pickled Asian vegetables or even make your own!
Why Seed Oil Free Mayo MattersβΌοΈ
One of the most important swaps in this recipe is using seed oil free mayo. Most conventional mayonnaise is made with inflammatory seed oils like soybean, canola, or sunflower oil. These highly processed oils are often linked to issues like inflammation, hormone disruption, and poor gut health.
By choosing a seed oil free mayo, you are keeping this dish aligned with a cleaner, anti-inflammatory approach to eating. Itβs a simple ingredient change that makes a big impact, not only in how you feel, but also in the quality of fats youβre putting into your body.
There are several brands now offering mayo made with avocado oil or other non-seed oil alternatives that still taste rich and creamy without the downsides.
Curious to learn more about why I avoid seed oils and how to spot them in your everyday foods? Check out my full breakdown in My Guide to Seed Oils which gives a full list of seed oils to avoid.
π₯Ingredients for Kimchee Deviled Eggs
How to Make Kimchi Deviled Eggs
- Boil the eggs: Bring a pot of water to a rolling boil. Turn off the heat and let the eggs sit in the hot water until fully cooled. This creates perfectly cooked yolks every time.
- Peel and slice: Remove the shells, then slice each egg in half lengthwise. Gently scoop out the yolks and transfer them to a bowl.
- Mix the filling: Add mayo, chopped kimchi, and kimchee juice to the bowl. Stir everything together until the mixture is smooth and creamy.
- Fill the eggs: Spoon the yolk mixture into the empty egg whites.
- Top and finish: Add a light drizzle of gochujang hot sauce, a few pickled Asian vegetables, and a sprinkle of crispy onions.
The combination of flavors and textures is out of this world. These Kimchi Deviled Eggs are smoky, spicy, tangy, creamy, and crunchy all at once.
π°π· Craving More Korean Flavor?
If you are as obsessed with Korean ingredients as I am, be sure to check out one of my favorite recipes: Gochujang Korean BBQ Sauce. It is sweet, smoky, spicy, and pairs perfectly with grilled meats, roasted veggies, and more. You can even use it as a glaze or marinade to elevate your next cookout.
And finally, if you love Korean flavors as much as I do, run, donβt walk to try my Korean short ribs recipe. It uses my Sunshine State of Mind Craft BBQ Rub with notes of Kaffir lime, granulated honey, coriander, lime juice powder and coriander. It adds an Asian flavor profile that makes Korean short ribs oh-so-addictive! Get your bottle here and use code SUNSHINE for $1 off!
- 12 hard boiled eggs
- 1 cup seed oil free mayo Chosen Foods is my preferred mayo
- 2 tbsp Cleveland Kitchen Kimchi or your preferred clean ingredient Kimchi
- 1 tbsp Kimchi juice
- 1-2 tbsp Melinada’s Gochujang Hot Sauce equivalent to a drizzle on each egg
- β cup Cleveland Kitchen Pickled Asian Vegetables
- β cup Mekhela Crispy Onions available on Amazon
-
Boil the Eggs: Bring a pot of water to a rolling boil. Turn off the heat and let the eggs sit in the hot water until fully cooled. This creates perfectly cooked yolks every time.
-
Peel and Slice: Remove the shells then slice each egg in half lengthwise. Gently scoop out the yolks and transfer them to a bowl.
-
Mix the Filling: Add mayo, chopped kimchi, and kimchi juice to the bowl. Stir mixture together until everything is smooth and creamy.
-
Fill the Eggs: Spoon the yolk mixture into the empty egg whites.
-
Top and Finish: Add a light drizzle of the Gochujang hot sauce, a few pickled Asian vegetables, and a sprinkle of crispy onions.
