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Published 04/22/2021 Updated 03/06/2025

Growing up in the south, deviled eggs were often shared during major family holidays such as Easter or Christmas. Because these delicious bite-sized treats are a favorite in my family, it was one of the first foods I introduced to my husband when we started dating. Coming from South Korea, he had never heard of or tasted deviled eggs.

As a blended international family, my husband and I developed this recipe as a Korean-Southern fusion dish! We took one of my favorite recipes and combined it with traditional Korean flavors. The outcome is a delicious fusion of our two cultures! We hope you enjoy this recipe!

What Are Deviled Eggs?

Deviled eggs, also known as stuffed eggs or dressed eggs, are a type of finger food made from hard-boiled eggs. Once hard-boiled, you shell the eggs and cut them in half. Then, you remove the egg yolk and make a stuffing mixture using a variety of ingredients such as mayonnaise, mustard, paprika, etc. Then, you refill the egg whites with the egg yolk mixture.

Generally, people serve deviled eggs either cold or at room temperature.

If you try making deviled eggs, you will soon have the perfect appetizer or side dish to serve during potlucks, holidays, picnics, and family gatherings! You can try making my classic southern-style deviled eggs, which are linked here. Or, my kimchi deviled eggs recipe is directly below!

Kimchi Deviled Eggs Ingredient List:

Below, I list the ingredients used to make this recipe. I also linked any informative articles on my site connected to these ingredients:

Eggs
Mayonnaise
Gochujang (Learn about this ingredient here)
Kimchi
Toasted Sesame Oil (Learn about this ingredient here)
Sesame Seeds (Learn about this ingredient here)
Gochugaru (Learn about this ingredient here)
Salt
Chives (Optional)

Kimchi Deviled Eggs Trips and Tricks:

Here, I list some helpful tips & tricks to help you make this easy kimchi deviled eggs recipe. If you have any questions, comment below or email me at [email protected]! I hope these tips help!

As I stated in our southern deviled eggs recipe, J. Kenji López-Alt, the author of The Food Lab and a columnist with Serious Eats, tested how best to hard-boil an egg. He discovered that to make an egg easier to peel, you should start the egg in hot water (though this is not the case for soft-boiled eggs). You can read all of his research here.
Then, to make the eggs easier to peel, directly transfer the boiled eggs from the pot to an ice bath. Let the eggs sit for approximately 10 minutes to let them cool. This allows the eggs to stop cooking on the inside and contract away from the shell.
If you are making a large portion of eggs, I recommend using a food processor or blender to make the filling mixture. This ensures the mixture is creamy smooth and doesn’t have any lumps of egg yolk. It also makes the process quicker if you are preparing for a party.
We recommend using a piping bag to fill the egg whites with the yolk mixture. It is much easier than using a spoon! If you do not have a piping bag, use a plastic Ziplock bag and cut off the corner to make a homemade piping bag!
I recommend waiting to add the kimchi on top until right before serving. This helps keep the kimchi crisp!

A photo of kimchi deviled eggs on a pink plate. The deviled eggs are topped with sesame seeds.

Kimchi Deviled Eggs Frequently Asked Questions:

Now that we learned about some tips & tricks, I want to answer some questions you may have about kimchi deviled eggs. If I do not answer your question, feel free to leave a comment in the section below or email me at [email protected].

What is Kimchi?

Kimchi is a traditional Korean side dish (banchan) made by salting and fermenting different types of vegetables, such as napa cabbage or radish.

In South Korea, there are hundreds of varieties of kimchi made with different vegetables and fermentation methods.

Examples of Different Types of Kimchi:

Baechu Kimchi: Napa cabbage kimchi
Pa Kimchi: Green onion kimchi
Kkakdugi: Cubed radish kimchi
Baek-Kimchi: Otherwise known as ‘white’ kimchi, made without the spicy gochugaru
Oi Sobagi: Cucumber kimchi

For this recipe, we will use the most famous and popular version of kimchi: baechu kimchi (배추김치).

Is This Recipe Vegetarian or Vegan?

Unfortunately, this recipe is not vegan. The main ingredient for this recipe is egg. Therefore, it cannot be made vegan.

Kimchi often contains seafood-based ingredients (such as fish sauce). To make this recipe vegetarian, make sure to buy vegetarian or vegan kimchi!

Does This Recipe Contain Major Allergens? (Gluten, Soy, Etc.)

Before listing all of the major allergens, I want to state that all of my recipes are naturally gluten-free. On this blog, I only use and recommend gluten-free ingredients and brands. That being said, I list gluten as a potential allergen when necessary– this is because many Korean ingredients (such as soy sauce, gochujang, and doenjang) contain gluten unless you specifically buy gluten-free versions. Not only is this true for gluten, but it is true for other major allergens as well. As such, I always list allergy substitutions in the next section of my post.

This recipe does not contain 3 of the 9 major allergens. It does not contain:

Peanuts
Tree Nuts
Milk (Dairy)

This recipe does contain 6 of the 9 major allergens. It can potentially contain:

Eggs
Sesame
Wheat (Gluten)
Fish
Crustacean Shellfish
Soybean

Delicious kimchi deviled eggs on a pink plate.

Allergy Substitutions or Omissions:

For those with an egg allergy:

Unfortunately, the main ingredient of this dish is egg. If you have an egg allergy, I recommend avoiding this recipe altogether.

For those with a sesame allergy:

If you have a sesame allergy, you can omit the toasted sesame seeds! For this recipe, toasted sesame seeds are used as a finisher to add a nutty flavor to this dish.

For this recipe, toasted sesame oil is used as a finisher to add a nutty flavor to this dish. You can use other types of oil as a nutty finisher instead. My favorite substitute is Korean perilla oil.

Important note: If you have a sesame allergy, check with your doctor before using perilla oil.

For those with celiac disease, gluten allergy, and/or wheat allergy:

To make this recipe gluten and wheat-free, switch out regular gochujang for a gluten-free version.

Mass-produced kimchi sometimes contains gluten as a thickener because it is a cheaper option than the more traditional glutinous rice flour (which does not contain gluten). Therefore, once again, if you have a wheat allergy, gluten intolerance, or celiac disease, always check the ingredients of your kimchi before buying!

For those with a soy allergy:

Most, if not all, gochujang contains soy. When making this recipe, look for a soy-free gochujang.

Furthermore, some kimchi brands contain soy. While extremely rare, soy sauce can be used as a vegan substitute for the fish sauce or salted fish. I have also seen a brand online that contains soybean oil. While rare, once again, I always recommend checking any manufactured product that contains many ingredients if you have an allergy.

For those with a fish and/or crustacean shellfish allergy:

Depending on the regional variety of your kimchi, it may or may not contain shellfish and/or fish. Therefore, it could contain those two major allergens. There are plenty of pre-made vegan and vegetarian kimchi options on the market. I don’t want you to assume kimchi is always safe to consume if you have either of these two allergies.

A photo of deviled eggs on a pink plate lined up.

Can You Make Deviled Eggs in Advance?

Deviled eggs are best consumed the day they are made.

Though that is the case, you can make these kimchi deviled eggs a day in advance.

How Long Can You Keep Deviled Eggs?

You should keep these kimchi deviled eggs in the refrigerator until you are ready to serve.

Once refrigerated, you can keep deviled eggs chilled for two to three days. If you keep them any longer, you can run the chance of the eggs going bad. When storing the eggs, place them in an airtight container in a single layer.

You can also store and serve the eggs in a deviled egg tray. Often, these trays come with a lid for easy storage and transportation to potlucks and picnics.

Where Can I Buy the Ingredients for This Recipe?

Excitingly, you can buy all the necessary ingredients for this recipe at your local well-stocked grocery store! These days, you can even find kimchi and gochujang at most Western-style grocery stores in the United States!

You can also go shopping at your local Korean grocery stores (such as H-Mart) or order online for these items to be delivered.

Where to Buy Korean Ingredients Online?

Nowadays, there are many online options to choose from when ordering Korean food online. These websites are not limited to but include:

Amazon
H-mart
Hanpoom
Wooltari
Seoul Mills

I Hope You Enjoyed Learning How to Make This Kimchi Deviled Eggs Recipe!

In the end, I hope you enjoyed learning how to make this kimchi deviled eggs recipe. If so, let me know in the comment section!

If you would like to read more about cooking, you can find recipes as well as further Korean ingredient articles on my blog. I listed some of our favorite Carving A Journey recipes below! For reference, many recipes are influenced by my family’s blended Korean and Southern heritage.

Further Carving A Journey Recipes:

If you have any questions or comments, email me at [email protected]. And, finally, I would love to hear from you through our social media as well! You can follow me at @carvingajourney on Instagram, Facebook, and Pinterest. I also started a vlog YouTube channel with my husband! Or, if you would like more articles like these, you can subscribe to the blog by joining the mailing list. Once again, let me know if you try making this Kimchi deviled eggs recipe. Thank you so much for stopping by!