Kimchi, the classic Korean condiment made from Napa cabbage and daikon radish, brightens creamy deviled eggs with spicy, tangy, slightly funky flavor. Using kimchi and a splash of kimchi brine in the filling adds acidity and heat that cut through the richness of the yolk and mayonnaise, turning a familiar appetizer into something unexpected and delicious.
When shopping, look for refrigerated jars of kimchi; those products are the freshest and most likely to retain lively fermentation flavors. If you enjoy tangy, savory bites with a little heat, these kimchi deviled eggs are an easy way to introduce fermented flavor to a party platter or weeknight snack.
These deviled eggs balance creamy richness with bright acidity and a touch of spice. Instead of relying on vinegar or bottled hot sauce alone, this recipe leans on a tablespoon of kimchi brine to season and thin the filling while chopped kimchi provides texture and a burst of fermented flavor. The result is familiar yet pleasantly bold — ideal as an appetizer at gatherings, a Halloween snack, or a simple, flavorful bite anytime.
Below you’ll find straightforward tips for boiling eggs, assembling the filling, and garnishing to make the best kimchi deviled eggs. Use slightly older eggs for easier peeling, taste as you mix, and adjust the kimchi brine to reach the balance of tang and heat you prefer.
With health and hedonism,
Phoebe
Kimchi Deviled Eggs
Ingredients
- 6 large eggs preferably a few days old for easier peeling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon kimchi brine from the jar
- 2 tablespoons finely chopped kimchi
- 2 tablespoons cilantro leaves for garnish
- 1 scallion thinly sliced, for garnish
- Flaky sea salt for finishing
Instructions
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Place the eggs in a medium saucepan and cover with cold water. Bring to a steady boil over high heat. Once the water reaches a full boil, remove the pan from the heat and let the eggs sit in the hot water until cool enough to handle, about 20 minutes. This method helps avoid overcooking and yields tender yolks. Peel the eggs and slice each in half lengthwise.
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Scoop the yolks into a medium bowl. Add the mayonnaise, Dijon mustard, and kimchi brine. Whisk until smooth, then fold in the finely chopped kimchi. Taste and adjust seasoning, adding a pinch of salt if needed. The kimchi brine gives both seasoning and the right tang to balance the mayonnaise.
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Spoon or pipe the filling into the egg white halves — about a scant tablespoon per half. Garnish with cilantro leaves, thinly sliced scallion, and a sprinkle of flaky sea salt. Serve chilled or at cool room temperature.
Tips, Variations, and Storage
For easiest peeling, use eggs that are not ultra-fresh by a few days. If you prefer a creamier filling, add an extra teaspoon of mayonnaise or a touch more kimchi brine to loosen the texture. To make these more or less spicy, adjust the amount of kimchi and the brine you add. You can also fold in a small spoonful of finely chopped pickled cucumber or radish for extra crunch.
Store leftovers covered in the refrigerator for up to 2 days; assembled deviled eggs are best eaten within that time. If you want to prepare ahead, mix the yolk filling and store it separately, then assemble just before serving to keep the whites firm and the garnishes fresh.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!