Gochujang devilled eggs

Gochujang devilled eggs
  • Serves icon Makes 12
  • Time icon Hands-on time 15 min. Simmering time 10 min

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.

Nutrition: Per devilled egg

Calories
87kcals
Fat
7.7g (1.5g saturated)
Protein
3.9g
Carbohydrates
0.5g (no sugars)
Fibre
0g
Salt
0.3g
Calories
87kcals
Fat
7.7g (1.5g saturated)
Protein
3.9g
Carbohydrates
0.5g (no sugars)
Fibre
0g
Salt
0.3g

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

Method

  1. 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.
  2. 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.

delicious. tips

  1. Boil the eggs in advance, but don’t peel until you’re ready to fill them or they can become misshapen.

  2. Gochujang is a fiery fermented Korean chilli paste. It’s available in most supermarkets, but the Korean brands are better quality.

    Kewpie mayonnaise, now available in large supermarkets, is a Japanese brand with more yolks and MSG for a richer taste.

Recipe By

Pollyanna Coupland

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