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How to Make Kimchi Deviled Eggs

author image Tiffany Lin
Tiffany Lin has been a writer and editor since 2008. Her book reviews, news pieces and features have appeared in Cat Fancy, Dog World, Romantic Homes, Cottages & Bungalows, Chickens, Kittens USA and Urban Farm magazines. Lin is currently the Food & Drink and Nutrition Editor for LIVESTRONG.COM.
How to Make Kimchi Deviled Eggs
We're giving deviled eggs a face-lift by adding in spicy, savory kimchi. Photo Credit: Jenna Butler

Let’s face it: The traditional deviled egg is delicious but also incredibly overdone. So to give this party food favorite some edge, we’re adding in kimchi for a spicy kick and Greek yogurt for low-fat creaminess.

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For this recipe, you’ll need two ingredients that are commonly found in Korean cuisine: kimchi and gochujang. Salty and mildly spicy, kimchi is low in calories and high in digestion-promoting probiotics. And gochujang is a sweet and spicy red chili paste that’s made from glutinous rice, fermented soybeans and salt.

You can find both ingredients at most Korean and Asian markets.

To begin, peel and slice boiled eggs in half lengthwise. Gently scoop out the yolks and reserve them in a separate bowl. Set the egg whites aside.

To make the filling, blend the egg yolks, kimchi, Greek yogurt, gochujang, mustard and vinegar in a food processor.

Finally, scoop the mixture into the egg halves, and garnish with black sesame seeds and chopped green onions.

Serve this unique and tasty appetizer at your next group gathering — if you can resist eating them all!

Each serving contains 101 calories; 5.57 grams total fat; 8.24 grams protein; and 3.38 grams total carbs.

For the Full Recipe: Kimchi Deviled Eggs

What Do YOU Think?

Are you a fan of kimchi? What about gochujang? Would you give this deviled eggs recipe a try?

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