Korean Deviled Recipe

Boil the Eggs

Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let it sit for 10-12 minutes.

Cool and Peel

After the eggs are done cooking, transfer them to a bowl of ice water to cool for about 5 minutes. Once cooled, gently tap the eggs on a hard surface to crack the shell, and peel them under running water for easier removal.

Make the Filling

Cut the peeled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl and mash them using a fork. Add mayonnaise, gochujang, rice vinegar, sesame oil, sugar, salt, and black pepper. Mix until smooth and creamy.

Add Green Onions

Stir in the chopped green onions into the egg yolk mixture until evenly incorporated.

Fill the Egg Whites

Spoon or pipe the egg yolk filling back into the hollowed egg whites, creating a nice mound on top.

Garnish the Eggs

Sprinkle sesame seeds, chili flakes, and extra chopped green onions on top of the filled eggs for added flavor and presentation.