Kimchi Deviled Eggs with Spicy Pickled Veggies Delight

January 5, 2026

Kimchi Deviled Eggs with pickled veggies have become one of my favorite appetizers to serve at gatherings. The combination of the creamy, rich yolk filling with the spicy, tangy kick of kimchi creates an exciting burst of flavor that never fails to impress my guests. I fondly remember the first time I made these delightful treats; the moment my friends took their first bite, their eyes widened with surprise and delight. The crunchy texture from the pickled vegetables adds a unique twist, making this dish a conversation starter. Whether you’re hosting a party or simply looking for a tasty snack, these kimchi egg bites are sure to be a hit. Let’s get cooking!

Why You’ll Love This Kimchi Deviled Eggs with

Unique fusion of flavors that excite your palate.
Easy to prepare and perfect for parties.
Vibrant presentation that impresses guests.
Healthy twist with the addition of kimchi.
Spicy kimchi deviled eggs add a kick to the classic recipe.
Budget-friendly ingredients you can find at any grocery store.

Ingredients for Kimchi Deviled Eggs with

Here’s everything you need for this deliciously spicy appetizer:

½ cup apple cider vinegar – for pickling
¼ cup water – to dilute vinegar
¼ cup white sugar – for sweetness in pickling
¼ cup carrots, julienned – adds crunch
¼ cup radishes, julienned – for extra zing
6 large eggs (hard-boiled) – the base of our deviled eggs
3 tablespoons mayonnaise – for creaminess
¼ cup kimchi, finely chopped – the star ingredient
2 tablespoons green onions, finely chopped – for freshness
1 tablespoon sesame oil – adds depth of flavor
Salt, to taste – enhances overall flavor
Black sesame seeds, to garnish – for visual appeal
Fresh cilantro leaves, chopped, to garnish – adds freshness

How to Make Kimchi Deviled Eggs with

Step 1: In a small bowl or jar, combine the apple cider vinegar, water, and white sugar. Stir well until the sugar completely dissolves.
Step 2: Add the julienned carrots and radishes to the vinegar mixture, letting them pickle for 20 to 30 minutes while you prepare the eggs.
Step 3: Place the eggs in a pot and cover them with water by about 1 inch. Bring to a boil, cover, and turn off the heat. Let them cook in the hot water for 15 minutes.
Step 4: Drain the hot water and run cool water over the eggs to stop the cooking process. Once cooled, carefully peel the eggs and slice them in half lengthwise.
Step 5: Gently remove the yolks from each egg half, keeping the whites intact. Mash the yolks thoroughly in a medium bowl with a fork.
Step 6: To the mashed yolks, add mayonnaise, finely chopped kimchi, green onions, and sesame oil. Mix until smooth and season with salt to taste.
Step 7: Use a small spoon or pastry bag to fill each egg white half with the yolk mixture, heaping it slightly above the edges.
Step 8: Top each deviled egg with some pickled carrots and radishes, sprinkle with black sesame seeds, and garnish with fresh cilantro leaves. Serve immediately and enjoy!

Kimchi Deviled Eggs with Spicy Pickled Veggies Delight - Kimchi Deviled Eggs with - main visual representation

Pro Tips for the Best Kimchi Deviled Eggs with

These tips will elevate your dish to perfection:

Use freshly made kimchi for the best flavor.
Don’t overmix the yolk filling; it should be creamy, not gummy.
Try adding a splash of sriracha for extra spice.

What’s the secret to perfect Kimchi Deviled Eggs with?

The balance of flavors is key. Use a combination of quality kimchi and fresh ingredients to enhance the taste.

Can I make Kimchi Deviled Eggs with ahead of time?

Absolutely! Prepare them up to one day in advance and store them covered in the refrigerator.

How do I avoid common mistakes with Kimchi Deviled Eggs with?

Avoid overcooking the eggs; this can lead to a greenish yolk. Also, ensure the eggs are completely cooled before peeling.

Kimchi Deviled Eggs with Spicy Pickled Veggies Delight - Kimchi Deviled Eggs with - additional detail

Best Ways to Serve Kimchi Deviled Eggs with

These deviled eggs shine bright on any appetizer table! Pair them with refreshing cucumber slices or crispy crackers. They also go wonderfully with a light salad or a bowl of spicy kimchi soup for a complete meal. You’ll find that what tastes good with kimchi deviled eggs includes tangy dipping sauces or savory meats, making them versatile for any gathering.

Nutrition Facts for Kimchi Deviled Eggs with

Per serving (recipe makes 12 servings):

Calories: 90
Protein: 5g
Fat: 6g
Carbohydrates: 6g
Fiber: 1g
Sodium: 150mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Kimchi Deviled Eggs with

After enjoying your delicious kimchi deviled eggs with, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. If you want to keep them longer, freeze them for up to 3 months. When ready to enjoy again, thaw overnight in the fridge and serve cold.

Frequently Asked Questions About Kimchi Deviled Eggs with

Can I freeze kimchi deviled eggs with?

It’s best to avoid freezing deviled eggs as the texture can change. However, you can freeze the kimchi mixture and prepare fresh eggs later.

What can I add to kimchi deviled eggs with for extra flavor?

Consider adding some diced jalapeños or a dash of hot sauce for an extra kick. You can also experiment with different types of kimchi for varied flavors.

Variations of Kimchi Deviled Eggs with You Can Try

Get creative with your kimchi deviled eggs with! Try adding avocado for a creamy texture, or swap out the kimchi for a different fermented vegetable. You could also create a kimchi egg salad twist by mixing the filling with diced pickles or adding a hint of curry powder. For more appetizer ideas, check out our boat dip recipe or try making frozen banana snickers for a sweet treat. If you’re looking for other main dishes, our turkey meatloaf recipe is a great option.

Kimchi Deviled Eggs with Spicy Pickled Veggies Delight

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Author: Fenna Saul
Total Time: 30 minutes
Yield: 12 deviled eggs 1x
Diet: Vegetarian

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Description

Kimchi Deviled Eggs are a vibrant fusion appetizer combining the creamy texture of traditional deviled eggs with the spicy, tangy kick of kimchi and crisp pickled vegetables.

Ingredients

Scale

½ cup apple cider vinegar
¼ cup water
¼ cup white sugar
¼ cup carrots, julienned
¼ cup radishes, julienned
6 large eggs (hard-boiled)
3 tablespoons mayonnaise
¼ cup kimchi, finely chopped
2 tablespoons green onions, finely chopped
1 tablespoon sesame oil
Salt, to taste
Black sesame seeds, to garnish
Fresh cilantro leaves, chopped, to garnish

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Instructions

In a small bowl or jar, combine the apple cider vinegar, water, and white sugar. Stir well until the sugar completely dissolves.
Add the julienned carrots and radishes to the vinegar mixture. Let them sit and pickle for 20 to 30 minutes to develop the tangy flavor while you prepare the eggs.
Place the eggs in a pot and cover them with water by about 1 inch. Bring the water to a boil, then cover the pot with a lid and turn off the heat. Allow the eggs to cook in the hot water for 15 minutes.
Drain the hot water and run cool water over the eggs to stop the cooking process. Once cooled, carefully peel the eggs and slice them in half lengthwise.
Gently remove the yolks from each egg half, keeping the whites intact. Transfer the yolks to a medium bowl and mash them thoroughly with a fork.
To the mashed yolks, add mayonnaise, finely chopped kimchi, green onions, and sesame oil. Mix well until smooth and season with salt to taste.
Use a small spoon or pastry bag to fill each egg white half with the yolk mixture, allowing the filling to heap slightly above the edges.
Top each deviled egg with some of the pickled carrots and radishes, sprinkle black sesame seeds, and garnish with freshly chopped cilantro leaves. Serve immediately and enjoy!