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Kimchi Deviled Eggs

by Livestrong_Recipes  |  Oct 21, 2018

Kimchi Deviled Eggs
Photo Credit: Jenna Butler
  1. PREP
  2. 10 m
  • COOK
  • 25 m
  • 35 m

Your standard deviled eggs are given some serious edge with cholesterol-fighting black sesame seeds, gut-healthy Greek yogurt, anti-inflammatory mustard and probiotic-rich kimchi. Serve this unique and tasty appetizer at your next large gathering.



  • 7 Large Brown Eggs
  • 1 cup Kimchi
  • 4 tbsp Greek Non-fat Yogurt, Plain
  • 1 tbsp Go Chu Jang Korean Sweet and Spicy Sauce
  • 2 tsp Stone Ground Mustard
  • 1/4 tsp Rice Vinegar
  • 2 tbsp Green Onion
  • 1 tbsp Black Roasted Sesame Seed


1 Place eggs in a pot, cover with water. Bring water and eggs to a boil over stove, boil for six minutes.
2 Remove from heat and place eggs in a bowl with ice water. Allow to sit for 15 minutes.
3 Roll cooled eggs across a hard surface, applying gentle pressure to crack outer shell. Gently begin to peel off the shell.
4 Slice eggs in half, scooping out the yolk and placing it into a separate bowl.
5 Arrange empty egg halves on a serving dish.
6 Add yolks, kimchi, yogurt, gochujang, mustard and vinegar into a food processor. Blend until smooth.
7 Scoop mixture into egg halves. Garnish with sesame seeds and green onion.
8 Serve immediately or set in refrigerator until ready to eat.