Spicy deviled eggs with the unique flavor of the Korean paste - Gochujang.
"*" See Kitchen Notes for more information or links to special ingredients.
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.
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.
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.
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.
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.
Recipe author: MJ of MJ's Kitchen