Spicy Kimchi Deviled Eggs

Take deviled eggs to the next level by adding spicy kimchi into both the filling and using as a topping.

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: deviled eggs, Easter, hardboiled eggs, kimchi, spicy kimchi deviled eggs

Servings: deviled eggs

Calories:

Hardboil the eggs if not already done so (see notes). Slice in half lengthwise and remove the yolks. Place the yolks in the bowl of a food processor.
In the food processor bowl with the egg yolks, combine the kimchi and mayo. Pulse gently until you reach a smooth, thick consistency.
Fill eggs immediately or place in the fridge to allow filling to set up to 1 hour.
To fill the eggs, take a Ziploc bag and cut off a small corner (make sure the hole is big enough for the pepper & celery to fit through, otherwise it will clog the bag). Squeeze the bag to get the filling into the eggs. If you’re feeling fancy, use a pastry bag with a star nozzle.

If you prefer to hardboil your own eggs, grab this easy InstantPot recipe HERE
Wear gloves when handling the kimchi! Not only will it stain your skin, but the spiciness from the kimchi can cause burning & irritation to the skin or eyes if not careful.
You can make the filling ahead of time and fill the eggs later. This is especially helpful if you are traveling with these eggs!
Kimchi Deviled Eggs recipe inspired by Tasting Table