Special Deviled Eggs
These Special Deviled Eggs add a unique twist to the traditional recipe with Gochujang sauce, making them a spicy crowd-pleaser for any occasion.
Ingredients
Main Ingredients
- 6 large large eggs
- 2 tablespoons mayonnaise Add more for creamier texture.
- 1 tablespoon Gochujang sauce Can substitute with sriracha.
- 1 teaspoon Dijon mustard Can use other types of mustard.
- to taste Salt and pepper
- for garnish Chives or parsley
Instructions
Preparation
- Hard boil the eggs by placing them in a pot of water, bringing to a boil, then covering and letting sit for 10-12 minutes.
- Remove the eggs and place them in ice water to cool.
- Once cool, peel the eggs and cut them in half lengthwise.
- Remove the yolks and place them in a bowl.
- Add the mayonnaise, Gochujang sauce, Dijon mustard, salt, and pepper to the yolks and mix until smooth.
- Spoon or pipe the mixture back into the egg whites.
- Garnish with chives or parsley.
Notes
For easier peeling, use eggs that are slightly older rather than fresh ones. Store leftover deviled eggs in an airtight container in the refrigerator for about 2-3 days.
Nutrition
Serving: 1gCalories: 60kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 120mg
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