Ingredients
- Large eggs: 6
- Mayonnaise: 1/4 cup
- Gochujang (Korean chili paste): 1 tablespoon
- Rice vinegar: 1 teaspoon
- Sesame oil: 1/2 teaspoon
- Green onions, finely chopped: 1 tablespoon
- Toasted sesame seeds: 1 teaspoon
- Salt and pepper: to taste
Instructions
- Step 1: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately transfer the eggs to an ice bath to cool.
- Step 2: Peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl.
- Step 3: Mash the yolks with a fork until smooth. Add the mayonnaise, gochujang, rice vinegar, and sesame oil to the bowl. Mix until well combined and creamy. Season with salt and pepper to taste.
- Step 4: Spoon the yolk mixture back into the egg white halves. You can use a spoon or pipe the mixture in for a more decorative presentation.
- Step 5: Garnish the deviled eggs with finely chopped green onions and toasted sesame seeds.
- Step 6: Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days, but the texture may change slightly.
- These are best served cold, so skip reheating and enjoy them straight from the fridge for optimal flavor.
- Gochujang deviled eggs make a flavorful appetizer for any gathering or a spicy addition to a brunch spread.
- For an extra layer of flavor, try browning the gochujang in a dry pan over medium heat for a minute or two before adding it to the yolk mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American