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Gochujang Devilled Eggs

A mildly spicy and very creamy gochujang and yolk mix, filled inside hardboiled eggs.
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Total Time 20 minutes
Servings: 3
Course: Appetizer, Side Dish, Snack
Cuisine: Korean Inspired
Calories: 225
Ingredients Equipment Method Video

Ingredients
  

  • 6 Hardboiled Eggs, peeled
For the Devilled Egg Filling
  • 6 Egg yolks from the 6 hardboiled eggs
  • 1 tablespoon Spring Onions, finely chopped
  • 2 tablespoons Mayonnaise *The Chef recommends Kewpie Mayonnaise (Available at any supermarket Asian section)
  • 1 teaspoon Gochujang paste Available at any supermarket Asian section
  • 1 teaspoon Toasted Black Sesame Seeds
  • 1 teaspoon Toasted Sesame Oil
  • Salt & Pepper to taste

Equipment

  • Pot of boiling water for the eggs
  • Piping bag. If you don't have one use a freezer bag like the chef has in the recipe photo.

Method
 

  1. Carefully cut the 6 peeled, boiled eggs in half and scoop out the yolks.
  2. Combine all the devilled filling ingredients until smooth. Taste & adjust seasoning if required.
  3. Put the mixture into a piping bag or a freezer bag with a corner end cut out
  4. Pipe the devilled mix into the empty egg-white hollows.
  5. Serve right away or refrigerate and serve later.

Video