Gochujang (Korean Chili Paste) Deviled Eggs

A spicy deviled egg seasoned with gochujang, Korean chili paste | mjskitchen.com

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These gochujang deviled eggs were greatly influenced by my European chile sister. Last year my chile sister – Sissi from With a Glass – introduced me to aji panca chile.  This year she has introduced me to gochujang, a Korean Chili Paste.  I’d heard of gochujang many times and have seen it used in several recipes, but never sought it out. Upon receiving a generous sized tub of gochujang along with some Korean chili powder, what choice did I have but to start using it.  It is chile afterall. 🙂

Have you ever tried gochujang?  It’s awesome!!!!  It is SO very different from New Mexico red chile flavors as well as other chile flavors from Turkey, South America, and Thailand.  This paste is hot and sweet, and for me, quite unique.  For some reason I had assumed that it would be similar to Sriracha, but it’s not even close. Totally different and just as delicious.

After taking the first bite of these gochujang deviled eggs, it was obvious that gochujang was originally created for the egg. IMO 🙂  The two flavors are incredibility complementary.  The gochujang gives them a sweetness, smokiness, and spiciness that one normally doesn’t find in deviled eggs.

These eggs are very simple to make and require just a few ingredients, all of which you probably have in the refrigerator.

WARNING – They are dangerously addicting!

Gochujang Deviled Eggs

Gochujang Deviled Eggs - Spicy deviled eggs seasoned with gochujang, a Korean chili paste. #deviled #eggs #gouchujang @mjskitchen

A spicy deviled egg seasoned with gochujang, Korean chili paste | mjskitchen.com
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Gochujang Deviled Eggs Recipe
10 mins
20 mins
Total Time
30 mins

Spicy deviled eggs with the unique flavor of the Korean paste - Gochujang. 

"*" See Kitchen Notes for more information or links to special ingredients.

Course: Appetizer, Snack
Cuisine: American, Asian
Yields: 12 deviled eggs
Recipe Author: MJ of MJ's Kitchen
  • 6 eggs*
  • 2 heaping tsp. Gochujang (Korean Chili Paste)
  • 2 tsp. stoneground mustard (e.g., Dijon)
  • 1 Tbsp. mayonnaise
  • 2 Tbsp. olive brine from green olives
  • Chile powder for dusting
Boiling and peeling the eggs
  1. You'll need a pot large enough to hold 6 eggs in one layer with some room in between the eggs.
  2. Bring a pot of water to boil. There should be enough water to submerge six eggs.
  3. Once the water boils, use a slotted spoon and carefully lower the eggs into the water. Cover and set the timer for 10 minutes if the eggs are at room temperature, 12 minutes if they are cold.
  4. When the water comes back to a boil, lower the heat for a low boil and let the eggs cook the remaining amount of time.
  5. Place about 2 cups of ice in a large bowl. Add about 2 cups of cold water.  When the eggs are done, carefully transfer the eggs to the bowl of ice.  If the eggs are not submerged, add more water.  Let sit for 5 minutes.

  6. Carefully tap the fat end of an egg on the counter until cracked.  Gently roll the egg on its side on the counter.  Starting at the fat end, remove the shell and inner membrane.  Repeat for all eggs.

Making the filling and stuffing the eggs
  1. While the eggs are boiling, whisk together the gochujang, mustard, 1 Tbsp. mayonnaise and 2 Tbsp. olive brine.
  2. Slice each cooked egg in half lengthwise. Carefully, scoop out the yolks and transfer to the bowl with the chili/mustard mixture. Using a fork, smash in the yolk into the mixture and mix until smooth. You can use a mixer is you want.

  3. If the mixture is too thick, add a little more olive brine (1 tsp.). If you like an even softer consistency, add a little more mayonnaise.

  4. Fill the egg holes with the yolk mixture*. Lightly sprinkle with chile powder. (I used a Korean chili powder)
Kitchen Notes

Fresh eggs or old eggs? - The method I use to boil and peel eggs works for ALL eggs, even fresh ones. The trick is the ice water bath.  The shock of the ice water causes the egg to shrink, pulling away from the membrane.  Makes for an easy peel every time.


Filling the eggs - If you have a piping bag with fittings you can use that to make some really beautiful looking eggs.  Since I don’t have one, I just used a spoon.  They aren’t as pretty, but looks certainly don’t affect the taste.

If you are looking for more egg recipes, here are a few you might like:

Asparagus, Chorizo, and Soft-Boiled Egg

Migas (Scrambled eggs, green chile and tortillas)

Huevos Rancheros

Breakfast Tostada

Egg Quesadilla (substitute the Jerk seasoning with gochujang)

Green Chile Cheese Breakfast Bake


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46 Responses to “Gochujang (Korean Chili Paste) Deviled Eggs”

  1. telgen.ru August 24, 2016 at 5:13 am #

    Gochujang is considered one of the backbones in Korean cooking and adds savory depth of flavor and heat to anything it’s added to. It works beautifully in marinades and glazes, though take care that added sugar can cause premature burning. Because it’s a thick and sticky paste, you will need to add other liquids in most uses to thin it out.

    • mj August 24, 2016 at 12:52 pm #

      Thanks! I have had the need to add liquid for some recipes.

  2. Debra June 22, 2016 at 4:16 am #

    I am all about a spicy deviled egg. This does sound like it’s made for eggs.

    • mj June 23, 2016 at 9:19 pm #

      It certainly is Debra. Thanks!

  3. Anne@ASaladForAllSeasons June 16, 2016 at 11:59 am #

    MJ…like you, I’ve heard and seen recipes using gochujang, but have never thought to try it. This looks like the perfect recipe to sample this unique flavor. And I think your eggs are beautiful! And they certainly look addictive! : )

    • mj June 16, 2016 at 9:07 pm #

      Thanks Anne! You really need to pick up some gochujang. It’s awesome!

  4. Nancy @SpicieFoodie June 10, 2016 at 10:01 pm #

    Deviled eggs are something that I can never resist and always end up eating too many. Your recipe sounds delectable and using gochujang is just brilliant! The only thing I’ve had gochujang is in kimchi, I’d love to get a tub of it and make your eggs.

    • mj June 13, 2016 at 5:21 pm #

      Thanks so much Nancy! B and I are the same. We could eat all 6 eggs in one sitting. 🙂

  5. Raymund June 8, 2016 at 11:17 am #

    Youre recipe was a perfect timing, I have some spare Gochujang tub which I dont know where to use and you posted this recipe. Thanks!

    • mj June 8, 2016 at 4:23 pm #

      Thanks Raymond! Enjoy!

  6. Katerina June 8, 2016 at 2:07 am #

    MJ you certainly gave the deviled eggs a whole new meaning! I have never tried gochujang and now I am intrigued! Pinned!

    • mj June 8, 2016 at 4:23 pm #

      Thanks Katerina! Hope you can find some gochujang. It’s quite tasty. 🙂 Thanks for pinning!

  7. Kiran @ KiranTarun.com June 7, 2016 at 1:42 am #

    GoChujang paste is so delicious and addictive! Love the twist in this deviled eggs. Yum!

    • mj June 8, 2016 at 4:22 pm #

      Thanks Kiran! I agree – Gochujang is REALLY good! Still discovering new ways to use it. 🙂

  8. Evelyne CulturEatz June 6, 2016 at 2:45 pm #

    Look at these beauties! And what a great way to play with a different ingredients. I am a big fan of Korean food so I am sure I have had gochujang many times…I just did not knwo it. Got to get some soon at the Korean shop. Thanks for the intro MJ.

    • mj June 6, 2016 at 7:38 pm #

      Thank you Evelyne! Yes, wasn’t familiar with it until now and it’s awesome stuff! You definitely should give it a try.

  9. Viviane Bauquet Farre June 5, 2016 at 1:27 am #

    These look so good, MJ! I’ve never cooked with gochujang, though like you I’ve been tempted for a long while. And thanks also for the introduction to Sissi’s lovely site. Bookmarked 🙂

    • mj June 6, 2016 at 7:37 pm #

      Thanks Viviane and you are welcome. Sissi has a great site!

  10. Vicki Bensinger June 4, 2016 at 7:49 pm #

    This sounds interesting. I’ve never used olive brine in deviled eggs. I’ll definitely try that next time along with the chili seasoning. I love deviled eggs – I can never eat just one.

    • mj June 6, 2016 at 7:36 pm #

      You’ve go that right! It really is hard…impossible, to eat just one. 🙂 Thanks!!!

  11. Hotly Spiced June 4, 2016 at 6:24 pm #

    I haven’t had devilled eggs for such a long time but I do remember a time when they were very popular and appeared on the table at every cocktail party. I love how these are coming back in fashion! I haven’t heard of that Korean chilli paste – must look out for it xx

    • mj June 6, 2016 at 7:35 pm #

      Thanks Charlie! Yes, they do seem to be making a come back. I didn’t make them for years, then made them about a year ago with sriracha and have been playing around with them every since.

  12. Kelly @ Inspired Edibles June 4, 2016 at 4:01 pm #

    Your European Chile Sister — heeheeh, perfect! I’m not sure I’ve ever come across such appetizing deviled eggs ~ you’ve made them cool again MJ :D. I was thrilled to discover that I could order gochujang from Amazon (of course!) – so many ways to use it too. The dish I seem to come back to is gochujang chicken but would love to explore the addictive potential of these lovelies too :o) And have I mentioned lately how much I appreciate the simplicity of your recipes? yes indeed, all of the ingredients are already in the fridge – love that!

    • mj June 6, 2016 at 7:34 pm #

      Thanks so much Kelly!! Do you have a gochujang chicken to share? It sounds awesome! Can I find all of the ingredients in my refrigerator? 🙂 Yes, I do then to make simple recipes, but that is how I cook. My days of complicated dishes and long hours making a dish are over. Been there, done that. 🙂 Now a days I want to spend more time eating and less time cooking. ha ha

  13. Adina June 4, 2016 at 9:10 am #

    A wonderful version of deviled eggs!

    • mj June 6, 2016 at 7:21 pm #

      Thanks Adina!

  14. Abbe@This is How I Cook June 3, 2016 at 3:43 pm #

    It has so many uses and this seems perfect! I think it takes a few times with any new ingredient to figure out how to use it best! Looks like you did!

    • mj June 6, 2016 at 7:21 pm #

      Thanks Abbe! I’m on the hunt for more uses, so if you have any to share, send them my way. 🙂

  15. Sissi June 3, 2016 at 2:35 pm #

    Dear MJ, I think I couldn’t make a better description and encouragement for the use of gochujang! You said it all: it’s addictive and cannot be replaced with anything else on earth. You cannot imagine how huge is the smile on my face now! I’m extremely happy to share my love for gochujang with you and I’m in awe of your imagination! These eggs look as irresistible as gochujang addition to any dish (I haven never told you, but apart of chile, I’m also an egg addict: two of us consume a dozen every week!), so you have made a dream dish for me. (But anyway, I knew you would create wonders I’d never think about with this fantastic condiment). And the olive brine once more! I think I’ll start using the one from jalapeño-stuffed ones we often buy!
    Thank you so much for the kind link and… you know, I was really touched by “chile sister”. Thank you for your kindness and friendship, my dear chile sister!

    • mj June 6, 2016 at 7:18 pm #

      You are most Welcome!!!! and Thank you my Chile Sister. 🙂 Here we go again…eggs! Yep, Bobby and I also go through a dozen eggs a week! Every 2 weeks I get 2 dozen fresh eggs from a lady in the valley who has about 100 chickens and sells her eggs to friends and co-workers. She works with my sister-in-law, so somehow I get in there. 🙂 With that said, you’re going to love these eggs! It was hard keeping Bobby from eating them all before I could get my pictures. The jalapeno olive brine sounds perfect. What’s wrong a little more heat. 🙂 Thanks again for turning me on to gochujang!

  16. Nads June 3, 2016 at 6:16 am #

    Those eggs look and sound so yummy. I think they would be a big hit around here. We love having boiled or deviled eggs in the fridge to snack on. Gotta get me some gochujang!

    • mj June 6, 2016 at 7:08 pm #

      Thanks Nadalyn! You’re are going to love gochujang!

  17. Angie@Angie's Recipes June 2, 2016 at 10:03 pm #

    They look so delicious and I love the heat that Korean chili paste gives them.

    • mj June 6, 2016 at 7:07 pm #

      Thanks Angie! yes, it does have some nice heat.

  18. John/Kitchen Riffs June 2, 2016 at 9:18 pm #

    Totally agree that gochujang is awesome stuff! Never thought to use it in deviled eggs, but you’re right that the flavor would be perfect. Great idea! And awesome recipe. 🙂 Thanks!

    • mj June 6, 2016 at 7:06 pm #

      Thanks John!

  19. Tamara June 2, 2016 at 8:09 pm #

    This recipe makes me so happy! Two of my favorite ingredients – gochujang and eggs! I can’t wait to make them MJ. 🙂 Pinning and hope i remember!

    • mj June 2, 2016 at 8:34 pm #

      Thanks Tamara! I know what you mean. I have some much pinned and I keep forgetting. Have a great weekend!

  20. Tracy June 2, 2016 at 6:05 pm #

    Holy Shamokes! My oldest sister is in town and she’s never had Spicy Korean Pork BBQ ( Dwaejibulgogi) before, so I was just writing down my list to make it for her! These eggs are going to send this dinner over the top. Perfect timing. I’m sure already that they are addicting…..Thanks So Much!

    • Tracy June 2, 2016 at 6:15 pm #

      I, also, don’t have a piping bag so I just spoon my deviled egg mixture into a Ziplock sandwich bag. Squeeze the air out and move the mixture down to one corner. Snip the end of the plastic bag off and use it like a piping bag! May need to adjust the snipped hole to accommodate how chunky your mixture is. Your recipe is going to be amazing!

      • mj June 2, 2016 at 8:33 pm #

        That’s a great idea! I’ve use that method before for other things, but totally spaced on on using it for filling deviled eggs. Thanks for sharing this!! Next time! 🙂

    • mj June 2, 2016 at 8:32 pm #

      I’m so glad to have made your day, because you just made mine! 🙂 Obviously you two like spicy, so you’re going to love this eggs.

  21. A_Boleyn June 2, 2016 at 5:51 pm #

    Nice to have something else to use my gojuchang in. I like to stir it into my ramen noodle soup too. 🙂

    • Tracy June 2, 2016 at 7:56 pm #

      Sold! Great idea!

    • mj June 2, 2016 at 8:31 pm #

      Thanks Anne! Next time I make ramen, I’ll stir some in. 🙂


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