Korean deviled eggs

I’m not going to lie, making deviled eggs is a pain in the ass. Boiling, peeling, slicing, scooping, filling, topping, the list goes on and on. Every time I make them I ask myself, why the F am I doing this to myself? And while I know that it is on trend to make lazy deviled eggs, which I think is

Mayak eggs are Korean marinated eggs, soaked in a sweet, spicy, savory soy sauce mixture with a rich, jammy, golden center. Learn how to make Korean marinated eggs to enjoy with rice, noodles, or whatever your taste buds desire!

These soy marinated Asian deviled eggs are a great twist on the traditional recipe! Perfect for any party. So flavorful and impressive!

Spicy Korean Deviled Eggs are the bite-size appetizers that you know and love, but with Gochujang, kimchi, and sriracha thrown in for a delicious Korean kick!

This deviled eggs twist on Korean Mayak Gyeran are oh so delicious!

In VSCO Preset AgfaVista 100 Cold + Miso Kimchi Deviled Eggs makes 10 5 eggs 2 Tbsp Kewpie Mayo 1 tsp white miso paste 1 tsp Gochujang – Korean hot pepper paste 2 pinches fine salt 2 cracks fresh pepper Garnish: kimchi Maldon Sea Salt Flakes scallion, sliced thinly black

Kimchi deviled eggs are a southern Korean fusion dish. This is a classic southern dish infused in traditional Korean flavors!

These Kimchi Deviled Eggs are a little sweet, a little spicy, and a whole lot of flavor. Classic deviled eggs get an upgrade with minced kimchi for more tang and texture.

Joanne Chang’s Addictive Soy Sauce Deviled Eggs with Five-Spice | Food Gal

Japanese Deviled Eggs - Ketchup with Linda