I ran out of mayo halfway through making deviled eggs for a party. The jar of Sabra hummus in the fridge was a gamble, but I scooped it into the food processor with the yolks anyway. It worked. The filling came out smoother than any mayo version I had made before, with this roasted garlic backbone that mayo never gave me.
The kimchi came next. I had been putting kimchi on everything that month, so of course it went in. Squeezed dry and blended in, done in seconds. Now I keep both on hand specifically for these.
Sriracha on top, black sesame seeds, and you have a plate of deviled eggs that look like they belong at a restaurant. They do not take restaurant effort. 
How to Make Kimchi Deviled Eggs
Getting the Kimchi Right
Grab the kimchi by the handful and squeeze hard over the sink. Liquid should run clear. If the filling seems wet after blending, there was still too much moisture left in.
Rough chop the squeezed kimchi before adding it to the food processor. Large pieces get caught under the blade and leave chunky streaks through the filling.
Older, more fermented kimchi works better here than fresh. The sourness is stronger, and the texture breaks down faster in the processor.
Piping and Assembly
A zip-top bag with one corner snipped off works fine. No pastry bag needed. Cut a half-inch opening for thick, clean swirls.
Chill the filling for ten minutes before piping. Cold filling holds its shape in the egg whites and looks cleaner on the plate.
Drop sriracha from about six inches above each egg. Small drops, not drizzles. Black sesame seeds stick best when pressed lightly into the filling surface.
Kimchi Deviled Eggs
Total Time: 25 minutes
Yield: 12 eggs 1x
Description
Update this picnic classic with a global twist by adding spicy Korean kimchi to the filling.
Ingredients
Units
Scale
- 6 hard-boiled eggs
- 1/2–cup store-bought kimchi (preferably spicy)
- 1/4–cup Sabra Roasted Garlic hummus
- All of the egg yolks from the hard-boiled eggs
- Sriracha and Black Sesame Seeds for garnish
Instructions
Hard boil the eggs:
- 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
- Place 6 eggs in a saucepan and add enough cold water to just barely cover the eggs
- Turn heat on high and allow the water/eggs to come to a boil, uncovered
- Once the water is at a rolling boil, turn off heat, cover with lid and set time for 10 minutes
- Remove from heat, drain hot water and run eggs under cold water (an ice bath is even better)
- 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
- 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:
- Cut eggs in halves and pop out the yolks; set aside
- Measure kimchi and squeeze excess liquid; rough chop and place in the bowl of a food processor fitted with blade
- 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
- 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
- Eggs can be filled up to an hour ahead; add sriracha and black sesame seeds right before serving
- Prep Time: 15 mins
- Cook Time: 10 mins
Frequently Asked Questions
Can I use something other than hummus in kimchi deviled eggs?
Greek yogurt or cream cheese both work as replacements. Greek yogurt keeps things lighter and tangier. Cream cheese makes the filling denser and richer. Adjust the amount to match the consistency of hummus, roughly the same quarter cup. Mayo is also an option, but the flavor becomes more traditional and less distinct.
How far ahead can I make kimchi deviled eggs?
The filling can be made up to two days ahead and stored in the fridge. Pipe it into the egg whites no more than four hours before serving. After that, the whites start to absorb moisture from the filling and get slippery. Keep them covered and cold on the plate until ready.
How do I adjust the heat level in these deviled eggs?
Mild kimchi exists and works fine here for less heat. Skip the sriracha garnish too if spice is a concern. For more burn, use a tablespoon of gochugaru blended into the filling, or swap sriracha for a hotter chili oil on top. The filling always reads milder than expected, so go bolder than you think.
