Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Recipe courtesy of
Christopher Mercado
for
Food Network Kitchen
Watch how to make this recipe.
Spicy Gochujang Deviled Eggs
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- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 85
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 95 mg
- Sodium
- 128 mg
Adding a little heat to deviled eggs takes them to a whole new level. A hit of Korean gochujang and chili crisp in the smooth yolk filling lends it a mellow, slow-building spice that perfectly balances the rich Japanese mayonnaise. A colorful dusting of furikake seasoning and gochugaru chili flakes makes them as striking as they are delicious. It's difficult to eat just one, so keep a double batch in mind — a single platter might not be enough.
- Level: Easy
- Total: 40 min
- Active: 20 min
- Yield: 24 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 85
- Total Fat
- 7 g
- Saturated Fat
- 2 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 3 g
- Cholesterol
- 95 mg
- Sodium
- 128 mg
Ingredients
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Directions
Special equipment:
disposable piping bag or resealable plastic bag- Place 7 cups of water in a 3-quart saucepan and bring to a rolling boil. Use a slotted spoon or spider to gently lower the eggs into the water, 2 to 3 at a time. Adjust the heat to maintain a gentle boil and cook for 12 minutes.
- While the eggs cook, fill a medium bowl with ice and water. When the eggs are done cooking, use a slotted spoon or spider to transfer them to the ice bath. Cool in the ice bath for 10 minutes. Lift the cooled eggs out and carefully peel them.
- Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of a slicing knife with the kitchen towel to heat it slightly and wet it. Slice the eggs in half lengthwise, one at a time, wiping the blade on the warm towel between each egg to give you the cleanest cuts.
- Place the yolks in a food processor and add the mayonnaise, gochujang, chili crisp, rice vinegar, mirin, sesame oil and 1/4 teaspoon salt. Blend until smooth (flecks of the chili crisp will remain, but that is fine). Taste and add more salt if needed. Transfer the yolk mixture to a resealable plastic bag or disposable pastry bag and snip off one corner or the tip with scissors.
- Place the egg whites flat side up on a platter. Pipe the filling evenly between the egg whites (about 2 tablespoons of filling in each). Sprinkle the tops with gochugaru and furikake. Serve immediately or refrigerate for 20 to 25 minutes to firm slightly. You can refrigerate the eggs for up to an hour, but any longer and they will start to dry out.
Cook’s Note
Peeled hard-boiled eggs can be refrigerated in a container of cold water for up to a day before making the deviled eggs.
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