Devilled eggs topped with spring onions and black sesame seeds

Gochujang devilled eggs

Name: Gochujang devilled eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 12
Ingredients: 6 medium free-range eggs; 75g Kewpie mayonnaise (see Know-how); 1½ tsp gochujang (see Know-how); Lemon juice; 2 tsp black sesame seeds; 1 spring onion, finely sliced (green part only); You’ll also need; Piping bag with star nozzle

Portion size: Makes 12
Hands-on time 15 min. Simmering time 10 min
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Pollyanna Coupland

Food producer, delicious.

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Is it really a party without devilled eggs? This timeless canapé gets an on-trend glow-up by way of the savoury warmth of Korean gochujang.

Love these bold flavours? Try this miso and gochujang butter roast chicken for your next Sunday lunch.

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Ingredients

6 medium free-range eggs
75g Kewpie mayonnaise (see Know-how)
1½ tsp gochujang (see Know-how)
Lemon juice
2 tsp black sesame seeds
1 spring onion, finely sliced (green part only)

You’ll also need

Piping bag with star nozzle

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Method

Cook the eggs in simmering water for 10 minutes, then cool under running water. Peel, then halve, wiping your knife between eggs to get a clean cut. Scoop out the yolks, push through a fine sieve into a bowl, then mix in the Kewpie mayonnaise, gochujang and a squeeze of lemon juice until smooth.
Using a piping bag (with a star shaped nozzle if you have one), pipe the yolk mixture back into the egg whites, then sprinkle over the black sesame seeds and a finely sliced spring onion.