Kimchi Deviled Eggs

I love Kimchi.

Really, I could just end this post there. It’s simple. I love Kimchi. It’s eye wateringly good (both figuratively and literally). The bite of the fermented cabbage is strong yet uncomplicated. It’s one of my favorite “go to” additions to step up a dish. Let me tell you, Kimchi grilled cheese is to die for.

Saying all of that, it’s obvious (to me at least) that Kimchi would find it’s way into one of my egg recipes. I wanted to stay simple, as I believe the flavor of the Kimchi is enough to shine. I did add just a hint of siracha aioli to the yolk mix, but it was actually pretty muted.

While I believe any of my deviled eggs would make a good party addition, I think these would be really fun. They’re unique enough that they’ll get some interest, and tasty enough that they won’t last long. My husband (read: taste tester) kept eating these long past the point of physical comfort.


  • A dozen hardboiled eggs
  • 3 tbsp light mayo
  • 1 tbsp siracha aioli
  • Kimchi (store-bought or homemade)
  • toasted sesame seeds


  • Peel your hardboiled eggs and cut into halves
  • Combine yolks, mayo and siracha aioli. Mix together until smooth
  • Fill each egg half with the yolk mix
  • Top with a hearty serving of Kimchi. I used a spoon to dollop on top
  • Sprinkle with toasted sesame seeds
  • Eat!


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