These Spicy Gochujang Deviled Eggs add a kick to the classic recipe! With creamy yolks and a hint of gochujang, they’re fun and flavorful. Perfect for parties or snacking!
Honestly, these eggs are a big hit! I love how the spicy taste surprises everyone. Just make sure to save a few for yourself after sharing or they might vanish quickly! 😄
Key Ingredients & Substitutions
Gochujang: This Korean chili paste gives the deviled eggs their unique spicy flavor. If you prefer a milder taste, try using Sriracha or harissa instead. You can also adjust the amount based on your spice tolerance!
Mayonnaise: Classic mayo is great, but for a lighter option, use Greek yogurt. It adds a creamy texture while cutting some calories. You can also mix mayo with avocado for a rich twist.
Vinegar: Rice vinegar is traditional, but apple cider vinegar works just as well. If you want some zing, lemon juice can also be used as a substitute.
Scallions: Fresh scallions add crunch and flavor. If you don’t have them, chives or even finely diced red onions can replace scallions. Just be mindful of the stronger flavor from red onions.
How Can I Ensure My Eggs Are Perfectly Hard Boiled?
Getting the right texture for hard boiled eggs can be tricky. Here’s a foolproof method to ensure they turn out perfectly every time:
- Start with cold eggs in a pot of cold water, covering them by an inch.
- Bring water to a gentle boil, then cover and remove from heat immediately.
- Let the eggs sit for 9-12 minutes. If you like them a bit softer, stick to 9 minutes.
- Once done, transfer the eggs to an ice water bath for at least 5 minutes. This helps stop the cooking and makes peeling easier!
This method gives you a creamy yolk without any greenish ring, making your deviled eggs even more appealing!
Spicy Gochujang Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tbsp mayonnaise
- 1 to 2 tbsp gochujang (Korean chili paste), adjust to taste
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tbsp finely chopped scallions (plus extra for garnish)
- 1/2 tsp garlic powder
- 1/4 tsp ground black pepper
- Chili flakes or Korean chili powder, for garnish
- Crispy chili oil bits or fried shallots (optional garnish)
How Much Time Will You Need?
This recipe will take you about 20 minutes of active prep time, plus an additional 5 minutes for cooling. The eggs need to sit in the ice water for a bit, but once they’re prepped, you’ll have a delicious snack or appetizer in no time!
Step-by-Step Instructions:
1. Boil the Eggs:
Place the eggs in a pot and cover them with cold water, making sure the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it reaches a boil, cover the pot and remove it from the heat. Let the eggs sit for about 9-12 minutes, depending on how firm you want the yolks.
2. Cool the Eggs:
After the sitting time is up, carefully transfer the eggs to a bowl filled with ice water. This helps them cool down quickly and makes peeling easier. Let them sit in the ice water for at least 5 minutes.
3. Prepare the Egg Filling:
Once the eggs are cooled, peel them carefully and slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Mash the yolks with a fork until they are crumbly.
4. Mix the Ingredients:
Add the mayonnaise, gochujang, rice vinegar, soy sauce, sesame oil, chopped scallions, garlic powder, and black pepper to the mashed yolks. Mix everything together until it is smooth and creamy. Taste the mixture and adjust the seasoning or add more gochujang if you want more heat.
5. Fill the Egg Whites:
Spoon or pipe your creamy yolk mixture back into the halved egg whites. Don’t be shy! Fill them generously.
6. Garnish and Serve:
To finish, sprinkle the filled eggs with chili flakes or Korean chili powder and add crispy chili oil bits or fried shallots, if using. Garnish with extra thinly sliced scallions. Serve chilled or at room temperature.
Enjoy these vibrant, creamy, and spicy Spicy Gochujang Deviled Eggs! They’ll be a hit at any gathering! 😊
Can I Use Different Types of Eggs?
Absolutely! While large eggs are commonly used, you can also use medium or extra-large eggs. Just keep in mind that cooking times may need slight adjustments based on the size.
How to Store Leftover Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If possible, place a piece of plastic wrap directly on the surface of the eggs to help prevent them from drying out.
What If I Don’t Have Gochujang?
If you’re out of gochujang, you can substitute it with Sriracha or chili paste, although the flavor will differ slightly. For a milder version, mix in some sweet chili sauce or even a bit of mustard for tang.
Can I Make These Ahead of Time?
Yes, you can prepare the egg mixture and fill the egg whites a few hours in advance. Just store the filled eggs in the fridge until you’re ready to serve, and garnish just before serving to keep everything fresh!