Nelly from Cooking with Books has been shouting praises for Spiceology since the very beginning. She’s an amazing foodie and you owe it to your eyeballs to pop over to her blog and check out the deliciousness! Like these Korean Deviled Eggs.
The egg is probably the most perfect ingredient there is. Sure, some might debate that and say that bacon is, but let’s be civil and agree to disagree. The egg, in all its glory, is a powerhouse of protein and a blank canvas that when altered with either a specific technique or ingredient, results in amazing things.
An egg can be fried, poached, soft-boiled and hard-boiled; it can be scrambled, coddled, sous-vide’d, or baked; make an omelet to a frittata, a quiche or an egg salad! Want to drink your eggs? Make some eggnog! Basically, eggs are rockstars and one of my favorite ways to eat them is deviled!
Why do we call them “deviled”? Well, it’s been a term used since the 18th century (first known print reference was in 1786) and referred to spicy food. Deviled eggs typically contain mustard or some sort of pepper. Other names to refer to them are “stuffed eggs” or “dressed eggs”, specially in church functions where calling anything “deviled” is a big no-no.
These deviled eggs have a Korean twist with the addition of the traditional gochujang – a mildly spicy hot pepper paste easily found in your local Asian markets. If you can’t find it, use the ever so popular Sriracha as a substitute.
To make them even more attractive, top with Korean Red Chile Threads and Black Sesame Seeds. Not only do they look great but had flavor as well! This recipe is easily doubled or quadrupled if needed!
KOREAN DEVILED EGGS
Makes 12 eggs
6 large eggs
4 tablespoons mayonnaise
2 teaspoons gochujang (or your favorite Asian hot sauce)
1/2 teaspoon salt
1/4 teaspoon powdered yellow mustard
1 tablespoon black sesame seeds
Korean Chile Threads, to taste (optional)
- Place eggs in a small pot and cover with cool water. Over high heat, simmer until the water comes to a full boil. Turn off heat, cover, and let sit for 12 minutes. Once the 12 minutes are up, drain water, shake eggs in the pan to break shells, and cover in cool water to chill down. Peel and slice lengthwise.
- Once eggs have cooled a bit, carefully remove the yolks and place into a bowl. Add mayonnaise, hot sauce, salt, and mustard. To achieve a smooth consistency, I like passing this mixture through a strainer or if you’re making a huge batch, throwing it in the food processor for a couple of seconds to smooth it out.