25-Minute Healthy Kimchi Deviled Eggs
These Kimchi Deviled Eggs transform classic deviled eggs with tangy kimchi, ginger, and chili oil. High in protein, low in carbs, and full of flavor, they’re perfect for quick snacks, party appetizers, or meal prep.
Equipment
- 1 Medium pot
- Push pin (for egg piercing)
- Knife (sharp, for slicing eggs)
- Medium mixing bowl
- Fork (for mashing yolks)
- Spoon or piping bag (for filling)
Ingredients
- 6 large eggs
- ⅓ cup kimchi divided and finely chopped
- 3 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground ginger
- 1 teaspoon soy sauce or tamari
- 1 –2 teaspoons chives chopped
- 1 –2 teaspoons chili garlic oil optional
Instructions
- Prepare the Eggs: Start by placing your 6 large eggs in a medium pot and fill it with enough water to cover the eggs completely. Bring the water to a rolling boil over medium-high heat. While waiting, take a push pin or a small needle and gently pierce a tiny hole in the wider end of each egg. This helps prevent cracking during boiling.
- Boil the Eggs: Once the water reaches a full boil, carefully add the eggs to the pot using a spoon to avoid cracking. Boil the eggs for 11 minutes, maintaining a gentle but steady boil.This timing ensures the yolks are fully set but remain creamy for the deviled egg filling.
- Shock the Eggs in Ice Water: After 11 minutes, carefully drain the hot water from the pot. Immediately fill the pot with cold water and add a generous amount of ice cubes. Let the eggs sit in this ice bath for at least 5 minutes. This halts the cooking process, cools the eggs quickly, and makes peeling easier.
- Peel the Eggs: Once cooled, gently tap each egg on a hard surface to crack the shell, then peel it off carefully to avoid tearing the egg whites. Work under running water if needed to help remove stubborn pieces of shell. Pat the eggs dry with a paper towel.
- Slice the Eggs in Half: Using a sharp knife, slice each egg lengthwise down the middle. Clean your knife after each cut to ensure smooth, clean halves without yolk sticking to the blade. Carefully remove the yolks and place them in a medium mixing bowl. Set aside the egg whites on a plate for later filling.
- Mash the Yolks: Take a fork and gently mash the egg yolks until smooth. Make sure there are no large lumps. This will create a creamy base for your flavorful filling.
- Add Flavor Ingredients: To the mashed yolks, add 3 tablespoons mayonnaise, 1 teaspoon soy sauce or tamari, 1/4 teaspoon garlic powder, 1/8 teaspoon ground ginger, and half of the chopped kimchi. Mix thoroughly using the fork until the mixture is smooth, creamy, and evenly combined. Taste the filling and adjust seasoning if needed.
- Fill the Egg Whites: Using a spoon or piping bag, carefully scoop a heaping tablespoon of the yolk mixture into each egg white half. Smooth or swirl the top for a neat, professional-looking presentation. Take your time to ensure every egg is generously filled.
- Garnish the Deviled Eggs: Top each filled egg half with the remaining chopped kimchi for a punch of flavor and texture. Sprinkle chopped chives evenly on top. If desired, drizzle 1–2 teaspoons of chili garlic oil over the eggs for a finishing touch of heat and richness.
- Serve or Store: Your Kimchi Deviled Eggs are now ready to serve! For the best flavor, serve immediately. If preparing ahead, store the egg whites separately from the filling in airtight containers in the refrigerator for up to 2 days. Assemble right before serving to maintain freshness and texture.
Notes
- Use a push pin to pierce eggs before boiling to prevent cracks.
- Boil eggs for exactly 11 minutes for perfectly set yolks.
- Shock eggs in ice water immediately to stop cooking and make peeling easier.
- Clean your knife after each cut to ensure neat, yolk-free egg whites.
- Adjust kimchi quantity according to your spice and tang preference.
- Chili garlic oil is optional but adds a delicious layer of heat.
- Ground garlic and ginger work better for a smooth filling than fresh.
- Prepare eggs and filling ahead of time, but assemble just before serving for best texture.
