Spicy Korean Deviled Eggs

By stancec44

Ingredients

• 4 hard boiled eggs
• 2 tablespoons kewpie mayo
• 1-2 teaspoons gochujang, or to taste
• 2 tablespoons finely chopped celery
• 1 tablespoon thinly sliced green onions
• salt and freshly ground pepper
• toasted white and black sesame seeds, to garnish
• green onions, to garnish
• Korean chili threads, to garnish
• soft boiled quail eggs, sliced in half, optional
• crispy cheesy quail eggs, optional

Details

Servings 8
Adapted from iamafoodblog.com

Preparation

Step 1

Cut the hard boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, gochujang, celery, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with sesame seeds, extra green onions, and Korean chili threads.

Options:
Soft boil quail eggs by placing in a gently simmering pot of water for 2.5 – 3 minutes. Immediately plunge into cold water and peel.

Make crispy frico quail eggs. Heat up a non-stick pan over medium heat and add small piles of shredded cheese of choice (I used cheddar). Let melt and when cheese starts to look lacy, add the quail eggs on and fry until whites are firm and yolk is still sunny, 1-2 minutes.