If you love deviled eggs but crave a bold, modern twist, Spicy Gochujang Deviled Eggs are your next kitchen obsession. Combining the creamy richness of traditional deviled eggs with the fiery umami punch of Korean gochujang paste, this recipe delivers a perfect balance of heat, tang, and depth. Ideal as a party appetizer, holiday snack, or simple weeknight indulgence, these eggs are as visually stunning as they are delicious.

Why You’ll Love This Recipe

Flavor Explosion: The sweet, spicy, and savory notes of gochujang complement the creamy yolk filling perfectly.
Quick & Easy: From boiling eggs to plating, this recipe takes less than 40 minutes.
Showstopper Presentation: Vibrant red-orange filling and garnished scallions make it a centerpiece on any appetizer table.
Customizable Heat: Adjust the gochujang to taste or add chili flakes for extra fire.

Ingredients

6 large eggs
3 tbsp mayonnaise
1 tbsp gochujang paste (adjust to taste)
1 tsp rice vinegar
½ tsp sesame oil
1 scallion, finely sliced
¼ tsp garlic powder (optional)
Salt and pepper, to taste
Sesame seeds, for garnish
Optional: small pinch of chili flakes for extra heat

Instructions

Boil the Eggs: Place eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover and remove from heat; let sit 10 minutes.
Cool & Peel: Transfer eggs to an ice water bath for 5–10 minutes. Gently peel the shells once cooled.
Halve the Eggs: Slice eggs in half lengthwise and carefully remove yolks into a mixing bowl. Arrange the egg whites on a serving plate.
Make the Filling: Mash yolks with a fork. Add mayonnaise, gochujang, rice vinegar, sesame oil, and garlic powder (if using). Mix until smooth and creamy. Taste and season with salt and pepper.
Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg white halves. Use a piping bag for a cleaner, elegant presentation.
Garnish: Sprinkle with sliced scallions, sesame seeds, and optional chili flakes.
Serve: Chill for 10–15 minutes before serving to let flavors meld. Enjoy immediately or store in the fridge for up to 2 days.

Tips for Perfect Gochujang Deviled Eggs

Peeling Made Easy: Add a pinch of baking soda to boiling water for easier-to-peel eggs.
Piping Perfection: Use a star tip for a professional look; it adds a fun texture contrast.
Make Ahead: Prepare filling a day in advance; assemble just before serving.
Balancing Heat: Start with 1 tbsp gochujang, taste, and add more gradually to suit your heat preference.

Variations

Avocado Gochujang Eggs: Mix mashed avocado into the yolk filling for creamier texture and mild flavor.
Bacon Gochujang Eggs: Top with crispy bacon bits for smoky, crunchy goodness.
Pickled Gochujang Eggs: Quick-pickle the whites in rice vinegar and sugar for extra tang.

Serving Suggestions

Serve on a platter with fresh herbs and sliced radishes for color contrast.
Pair with a chilled glass of sparkling wine for holiday parties.
Include in bento boxes or picnic platters for a flavorful snack.

Fun Facts & Cultural Context

Gochujang is a traditional Korean red chili paste made from fermented soybeans, glutinous rice, and chili powder. Its unique combination of sweet, spicy, and umami flavors makes it perfect for fusion dishes like this one. Deviled eggs, originating from ancient Rome, have evolved globally, and this recipe marries Western comfort with Eastern boldness.

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Nutritional Highlights (per serving, 2 eggs)

Calories: 120
Fat: 9g
Saturated Fat: 1.5g
Protein: 6g
Carbohydrates: 3g
Sugar: 1g
Sodium: 180mg