Gochujang Deviled Eggs
Gochujang sauce is a bottled red Korean sauce - it is sweet and spicy, BUT NOT HOT and there is a wonderful flavor to it. I love it on roasted chicken and in these deviled eggs. I love these deviled eggs!
I bought a really pretty Made in Mexico egg plate so I filled it with eggs when I got home. I like making stand up eggs instead of halves.
- 8 hard cooked eggs, peeled
- 3 tablespoons Hellmans mayonnaise
- 1 tablespoon gochujang sauce - there is no substitution for this Korean sauce so you've got to buy some to make this recipe
- 1/4 teaspoon black pepper
- Start with perfectly cooked hard boiled eggs. FOLLOW THIS TUTORIAL for the right way... HOW TO MAKE PERFECT BOILED EGGS. My eggs leap from the shells and NEVER EVER EVER STICK. Scouts honor.
- I like to make my eggs standing up, rather than cutting them in half. There is a method. First, cut a thin slice from the POINTED END so there is a flat spot for egg to stand up. Then slice off about 1/4 of the egg on the fat round side to expose the yolk. The trick to stand up eggs is that you remove the yolk from the fat round end!
- Carefully dig out the yolks and place into a small wire strainer - using a spoon or silicon spatula, smash the yolks through the strainer into a medium bowl so they are fine and light.
- Add mayonnaise, black pepper and gochujang sauce - blend until smooth and well combined.
- Scrape into a pastry bag (or a baggie and cut off the corner) and fill each egg white with the smooth yolk mixture.
- Use a peas sized dab of the yolk mixture on a plate to hold the egg in place so it does not slide. Garnish with celery leaves and a dot of gochujang sauce. Chill for later or serve now.