Name: Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Korean Fusion
Ingredients: ½ cup apple cider vinegar; ¼ cup water; ¼ cup white sugar; ¼ cup carrots, julienned; ¼ cup radishes, julienned; 6 large eggs (hard-boiled); 3 tablespoons mayonnaise; ¼ cup kimchi, finely chopped; 2 tablespoons green onions, finely chopped; 1 tablespoon sesame oil; Salt, to taste; Black sesame seeds, to garnish; Fresh cilantro leaves, chopped, to garnish

The Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe is an exciting twist on a classic favorite, combining the creamy richness of deviled eggs with the vibrant, tangy kick of kimchi and crisp pickled veggies. This dish bursts with layers of texture and flavor, enhanced by nutty sesame seeds and fresh cilantro, making it an irresistible appetizer that’s perfect for any gathering or a flavorful snack to brighten your day!

Ingredients You’ll Need

The image shows several cooking ingredients placed on a white marbled surface. In the foreground, a small white wooden tray holds three long green onions with white roots. Behind the tray, from left to right, there is a clear glass bowl with white flour, a small clear glass bowl with yellow oil, and a small glass jar filled with black sesame seeds. Further back, a white colander contains four brown eggs, and next to it is a white bowl filled with orange-colored kimchi. A jar with an orange lid and contents is partially visible at the top right corner. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward yet vibrant ingredients. Each one plays a vital role, whether it’s adding creaminess, tang, crunch, or an aromatic finish – together creating a harmonious, flavor-packed experience.

Apple cider vinegar: The perfect base for pickling, offering a mild tang that awakens the veggies without overpowering.
Water: Balances the acidity in the pickling liquid to keep veggies crisp and delicious.
White sugar: Adds just a touch of sweetness to balance the vinegar’s sharpness in the pickling process.
Carrots (julienned): These vibrant orange strips give a satisfying crunch and natural sweetness.
Radishes (julienned): Bringing peppery heat and crispness, radishes pair perfectly with the pickled carrots.
Large eggs (hard-boiled): The creamy foundation for your deviled egg mixture, supplying richness and protein.
Mayonnaise: Adds smoothness and a luscious texture to the yolk filling.
Kimchi (finely chopped): The star ingredient, providing bold, spicy, and fermented flavors that elevate the dish.
Green onions (finely chopped): Fresh, mild onion notes to brighten the filling.
Sesame oil: A touch of nutty warmth that deepens the flavor profile brilliantly.
Salt: Essential for seasoning and bringing out the best in every ingredient.
Black sesame seeds (to garnish): Adds subtle crunch and a striking visual contrast.
Fresh cilantro leaves (chopped, to garnish): Offers a fresh, herbaceous finish that rounds out the dish beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe

Step 1: Prepare the Pickled Veggies

Making those crisp, sweet-and-tangy pickled carrots and radishes is a breeze. Begin by stirring apple cider vinegar, water, and white sugar in a small bowl or jar until the sugar dissolves completely. Toss in the julienned carrots and radishes, then let them sit to soak up the flavors for 20 to 30 minutes. This quick pickle adds a refreshing crunch and bright acidity that perfectly complements the rich eggs.

Step 2: Hard-Boil the Eggs

While the veggies pickle, it’s time to cook the eggs. Place six large eggs in a pot and cover them with water by about one inch. Bring to a gentle boil, then cover the pot with a lid and turn off the heat. Let the eggs sit in the hot water for 15 minutes – this method ensures perfectly cooked yolks with a tender texture, avoiding that dreaded overcooked green ring.

Step 3: Peel and Prepare the Eggs

Once cooked, drain the water and run cool water over the eggs to halt the cooking process and make peeling easier. Gently peel, then slice each egg lengthwise in half, taking care to keep the white intact as the hull for our flavorful filling.

Step 4: Mix the Deviled Egg Filling

Carefully scoop out the yolks into a medium bowl and mash them thoroughly with a fork. Add mayonnaise, finely chopped kimchi, fresh green onions, and nutty sesame oil to the bowl. Combine everything until smooth and creamy, then season with salt to taste. This filling is the heart of the Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe, bringing a zingy, silky, and savory punch.

Step 5: Assemble the Deviled Eggs

Using a small spoon or pastry bag, fill each egg white half generously with the kimchi yolk mixture until it slightly mounds. This creates a visually appealing and generously flavored bite every time.

Step 6: Garnish and Serve

Top each deviled egg with a few pieces of the tangy pickled veggies, a sprinkling of black sesame seeds for that crunch and contrast, and a touch of fresh chopped cilantro to brighten everything up. Serve immediately and watch these beauties disappear off the plate!

How to Serve Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe

A close-up view of a halved boiled egg placed on a white paper-lined metal tray, showcasing two layers: the smooth bright white egg white forming the base layer, and the creamy, pale yellow-orange yolk mixture filling the hollow center on top. A white plastic spoon is scooping some of the yolk mixture, which has a slightly chunky texture with hints of green herbs mixed in. In the blurred background, some green onions and an orange object add soft color contrasts, all set against a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your presentation by adding a few extra black sesame seeds or a small sprig of cilantro for each egg. Some freshly cracked black pepper can add a subtle bite, while an extra drizzle of sesame oil gives a glossy finish and enticing aroma that will tempt every guest.

Side Dishes

These kimchi deviled eggs pair wonderfully with light, fresh side dishes. Consider serving alongside a crisp cucumber salad, steamed edamame sprinkled with sea salt, or even a bowl of miso soup for an Asian-inspired spread. Their bold flavors also complement delicate sushi rolls or simple steamed rice bowls.

Creative Ways to Present

Think beyond the standard platter: arrange these eggs on a rustic wooden board surrounded by small dishes of additional pickled veggies or sesame seeds. Try serving them inside small lettuce cups for a handheld, bite-sized treat, or stack them on colorful ceramic plates that highlight their vibrant colors. They also make excellent finger foods for party grazing or picnic baskets!

Make Ahead and Storage

Storing Leftovers

Once assembled, place any leftover Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe in an airtight container and store in the refrigerator. They’ll stay fresh for up to two days, ensuring you can enjoy the same zesty flavors again the next day.

Freezing

Freezing deviled eggs is generally not recommended because the texture of the egg whites and creamy filling can change, becoming watery or grainy upon thawing. For the freshest taste and texture, enjoy this recipe fresh or refrigerate leftovers as suggested.

Reheating

Since deviled eggs are best served cold or at room temperature, reheating is not necessary or advised. Simply let refrigerated leftovers sit out for a few minutes before serving to take the chill off and enjoy full flavor.

FAQs

Can I use store-bought kimchi for this recipe?

Absolutely! Store-bought kimchi works wonderfully and offers a convenient way to add that delicious fermented flavor without extra prep. Just be sure to finely chop it to blend smoothly into the filling.

How spicy will these deviled eggs be?

The spice level mostly depends on the kimchi you use. If you prefer milder flavors, choose a less spicy kimchi or rinse it slightly before chopping. Adjust to your heat tolerance and enjoy the balance of creaminess and tang.

Can I make the pickled veggies in advance?

Yes, pickled veggies can be made up to a day ahead. The flavors deepen with time, so feel free to prepare them earlier in the day or even the night before to add an extra zing to the dish.

What if I don’t have sesame oil?

While sesame oil adds a unique nutty aroma, you can substitute with a mild olive oil or leave it out altogether. The kimchi and pickled veggies will still provide plenty of flavor.

Is this recipe gluten-free?

The Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe is naturally gluten-free, provided your kimchi and mayonnaise are gluten-free brands. Always check labels to ensure suitability.

Final Thoughts

There’s something truly special about the Kimchi Deviled Eggs with Pickled Veggies and Sesame Seeds Recipe—it’s a playful, exciting take on deviled eggs that combines bold, tangy, and nutty flavors with creamy textures and fresh crunch. Whether you’re serving guests or just treating yourself, this recipe adds a fun and flavorful punch that’s bound to become a new favorite. Give it a try and enjoy every vibrant bite!