Description
Instant Pot Kimchi Deviled Eggs. Deviled eggs with Korean flavors from Kimchi and Gochujang, with the eggs cooked using the Instant Pot 5-5-5 method.
Ingredients
Scale
- 6 large eggs
- 3 tablespoons Kewpie mayonnaise (or regular mayo)
- 1 tablespoon Gochujang paste
- 1 tablespoon finely minced Kimchi
- Kimchi, sliced thin, for garnish
- Sliced chives or green onions, for garnish (optional)
Instructions
- Hard boil the eggs (Instant Pot 5-5-5 eggs): Pour 1 cup of water into an Instant Pot or another pressure cooker. Put a vegetable steaming basket, rack, or silicone baking sling in the pot, and set 6 large eggs in the basket. Lock the lid and pressure cook on high pressure for 5 minutes ("Manual" or Pressure Cook mode on the Instant Pot). Once the pressure cooking time is over, let the pressure come down naturally for 5 minutes to finish cooking, then quick-release any remaining pressure. Immediately move the eggs to an ice water bath to chill down for at least 5 minutes. (Detailed instructions here: Instant Pot Hard Boiled Eggs).
- Mince the ingredients: While the eggs are chilling in the ice bath, mince the kimchi.
- Separate the yolks and mash the filling: Peel the hard-boiled eggs. Slice the peeled eggs in half lengthwise and gently remove the yolks to a bowl. (Set the whites aside on a plate, cut side up.) Break up the yolks with a fork until they are crumbled. Add the mayonnaise, Gochujang paste, and a tablespoon of the minced Kimchi to the bowl. Stir and mash with the fork until thoroughly combined and most of the lumps of egg are gone. At this point, the egg halves and filling can be covered and refrigerated for up to a day.
- Pipe the filling into the eggs, garnish, and serve: Scoop the filling into a pastry bag with a large tip, or a quart-sized zip-top bag with a flat edge. (The new "stands on its own" bags are not good for this.) Twist from the top of the bag to force all the filling down, then snip off ¼ inch of that corner of the bag. Squeeze the bag to pipe the filling into an egg half, making a heaping mound of filling. Repeat until all the egg halves are filled. (Any leftover filling is a chef's treat.) Top each egg with a few slivers of sliced Kimchi (and an optional slice of chive or green onion.). Serve and enjoy!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Pressure Cooker
- Cuisine: Korean
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Nutrition
- Serving Size: 1 egg
- Calories: 59
- Sugar: 0.4 g
- Sodium: 92.4 mg
- Fat: 5 g
- Carbohydrates: 0.2 g
- Fiber: 0 g
- Protein: 3.2 g
- Cholesterol: 94.4 mg