Kimchi Deviled Eggs
Recipe Type: Appetiser
Prep Time: 
Cook Time: 
Total Time: 
Serves: 12 eggs
Update this picnic classic with a global twist by adding spicy Korean kimchi to the filling.
  • 6 hard-boiled eggs
  • ½-cup store-bought kimchi (preferably spicy)
  • ¼-cup Sabra Roasted Garlic hummus
  • All of the egg yolks from the hard-boiled eggs
  • Sriracha and Black Sesame Seeds for garnish
Hard boil the eggs:
  1. First and foremost, make sure the eggs you’re going to hard-boil are at least 1 week old – 10-days to 2 weeks is better
  2. Place 6 eggs in a saucepan and add enough cold water to just barely cover the eggs
  3. Turn heat on high and allow the water/eggs to come to a boil, uncovered
  4. Once the water is at a rolling boil, turn off heat, cover with lid and set time for 10 minutes
  5. Remove from heat, drain hot water and run eggs under cold water (an ice bath is even better)
  6. Tap the large round end of each egg to crack (that is where the air pocket should be) and place cracked egg back into cold/ice water
  7. When eggs are cool enough to handle, crack the shells holding them in the water while you peel (the water seems to help in releasing the shell); once peeled, pat dry and set aside
Make the filling:
  1. Cut eggs in halves and pop out the yolks; set aside
  2. Measure kimchi and squeeze excess liquid; rough chop and place in the bowl of a food processor fitted with blade
  3. Add hummus and hard-boiled egg yolks, blend till smooth; taste and add sriracha if you’d like a little more heat
Fill the eggs
  1. Pipe or scoop filling into hollowed out eggs, add a few drops of srirracha to the top (I took a toothpick and swirled the srirracha and sprinkle with black sesame seeds
  2. Eggs can be filled up to an hour ahead; add sriracha and black sesame seeds right before serving
Recipe by Honest Cooking at