Spicy Gochujang Deviled Eggs – A Flavor Explosion!

When life gives you eggs, you make deviled eggs, right? But wait, let’s kick it up a notch! Imagine creamy egg yolks mixed with the spicy sweetness of gochujang, creating a flavor explosion that could make even the most stoic person crack a smile. spicy shrimp sushi stacks These gochujang deviled eggs are not just a snack; they’re a party on your palate. Whether you’re hosting a get-together or simply want to impress your brunch buddies, these little beauties will have everyone asking for seconds.

Now, if you’re anything like me, you probably have fond memories of family gatherings where deviled eggs were the star of the appetizer table. As kids, my siblings and I would race to see who could snag the first bite (which usually ended in some serious egg-related drama). Korean chicken bao Fast forward to today—who knew that adding this fiery Korean chili paste would turn those nostalgic bites into something truly spectacular? Let’s dive into how to make these unforgettable gochujang deviled eggs! chipotle ranch grilled chicken burrito.

I once brought these gochujang deviled eggs to a potluck dinner, and let me tell you, they vanished faster than I could say “deviled.” broccoli cheese rounds.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Choose large eggs for the best results; fresh ones peel easier after boiling.
• Mayonnaise: A creamy base that brings all the flavors together beautifully; opt for homemade if you’re feeling adventurous! For more inspiration, check out this creamy chicken Marsala pasta recipe.
• Gochujang: This Korean chili paste adds sweetness and heat; adjust the amount based on your spice tolerance.
• Dijon Mustard: A hint of tanginess complements the creaminess; it’s essential for that classic deviled egg flavor.
• Green Onions: Chopped finely for garnish; they add a refreshing crunch that contrasts with the rich filling.
• Salt and Pepper: Simple seasonings that enhance all other flavors; don’t skip these!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Boil the Eggs: Start by placing your eggs in a pot and covering them with cold water. Bring them to a boil over medium heat. Once boiling, cover with a lid and remove from heat. Let them sit for 12 minutes.

Cool and Peel: After twelve minutes, transfer the eggs to an ice bath for about 10 minutes. This stops cooking and makes peeling easier! Gently tap each egg on a hard surface to crack and peel away the shell under running water.

Prepare the Filling: Slice each peeled egg in half lengthwise. Scoop out the yolks into a mixing bowl while keeping whites intact. Add mayonnaise, gochujang, Dijon mustard, salt, and pepper to the yolks.

Mash it Up!: Using a fork or whisk, mash the yolk mixture until smooth and creamy. Taste test—add more gochujang if you’re feeling spicy!

Fill Those Egg Whites!: Spoon or pipe that delicious mixture back into each egg white half until they’re overflowing (in a good way).

Add Some Crunch!: Garnish with chopped green onions or even sesame seeds if you’re fancy! Serve immediately or chill until ready to serve.

With every bite of those delightful gochujang deviled eggs, expect laughter and compliments flying your way like confetti at a birthday party! For more inspiration, check out this savory Mexican birria tacos recipe.

Perfecting the Cooking Process

Start by boiling the eggs for exactly 10 minutes, then cool in ice water to achieve perfect peeling. While the eggs cool, prep your gochujang mixture for an efficient workflow.

Add Your Touch

Feel free to swap traditional mayonnaise with Greek yogurt for a tangier twist. You can also mix in lime juice or chopped scallions for additional flavor bursts.

Storing & Reheating

Store leftover gochujang deviled eggs in an airtight container in the fridge for up to three days. They’re best enjoyed cold, so no need to reheat!

Creating gochujang deviled eggs was a game-changer at my last BBQ. Friends couldn’t stop asking for the recipe and even demanded I make them again!

FAQ

What is gochujang?

Gochujang is a Korean fermented chili paste known for its sweet and spicy flavor profile.

Can I make these deviled eggs ahead of time?

Absolutely! Prepare them a day in advance and store them in the fridge until serving.

How do I adjust the spice level?

Start with a small amount of gochujang and gradually increase it until you reach your desired heat level.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Gochujang Deviled Eggs

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• Author: mydishtoday
• Total Time: 27 minutes
• Yield: Serves 6 (12 halves) 1x

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Description

Gochujang deviled eggs take the classic appetizer to a whole new level with a delicious blend of creamy egg yolks and spicy-sweet gochujang. Perfect for parties or brunch, these delightful bites are sure to impress your guests. With their vibrant colors and unique flavor profile, they’ll have everyone coming back for seconds. Easy to make and customizable, these deviled eggs are not just a snack—they’re an explosion of flavor that will keep your taste buds dancing!

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Ingredients

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• 6 large eggs
• 1/4 cup mayonnaise
• 2 tablespoons gochujang (adjust for spice level)
• 1 teaspoon Dijon mustard
• 2 green onions, finely chopped
• Salt and pepper to taste

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Instructions

1. Boil the eggs: Place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let sit covered for 12 minutes.
2. Cool and peel: Transfer to an ice bath for 10 minutes before peeling.
3. Prepare the filling: Halve the eggs and scoop out yolks into a bowl. Mix in mayonnaise, gochujang, Dijon mustard, salt, and pepper until smooth.
4. Fill the egg whites: Spoon or pipe the yolk mixture back into the egg whites.
5. Garnish: Top with chopped green onions or sesame seeds before serving.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: Korean

Nutrition

• Serving Size: 1 egg half (30g)
• Calories: 70
• Sugar: 0g
• Sodium: 100mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 6g
• Cholesterol: 186mg