11 INGREDIENTS • 6 STEPS • 15MINS

Korean Bibimbap Deviled Eggs

Name: Korean Bibimbap Deviled Eggs
Total time: PT900.0S
Yield: 12
Ingredients: 6 Egg; 2 tablespoon Gochujang; 3 tablespoon Mayonnaise; 1 teaspoon Garlic; 1/2 teaspoon Sesame Oil; 1 teaspoon Brown Sugar; 1 teaspoon Mirin; 1/2 teaspoon Soy Sauce; as needed Bonito Flakes; 2 tablespoon Carrot; 2 tablespoon Cucumber

Recipe

Discover a fusion of flavors with these Korean Bibimbap Deviled Eggs made with Eggland's Best Classic Eggs. This unique twist on the classic dish combines the rich, savory elements of bibimbap with the creamy texture of deviled eggs, offering a bite-sized experience that's as delicious as it is unexpected.

Love This Recipe?

Add to plan

Korean Bibimbap Deviled Eggs

Save

Eggland's Best

ONLY EGGLAND’S BEST hens are fed our proprietary all-vegetarian feed—that’s what makes our eggs more nutritious.

15MINS

Total Time

$1.13

Cost Per Serving

Ingredients

Servings

us / metric

Cooking Instructions

Hide images

step 1

Place the Eggland's Best Classic White Eggs (6) in a pot and cover with water. Bring to a boil, then cook until hard cooked. Cool, peel, and halve.

step 2

Arrange all of these sliced hard boiled eggs on a platter.

step 3

In a bowl, mix Gochujang (2 Tbsp), Hellmann's® Real Mayonnaise (3 Tbsp), Garlic (1 tsp), Sesame Oil (1/2 tsp), Brown Sugar (1 tsp), Mirin (1 tsp) and Soy Sauce (1/2 tsp).

step 4

Once mixed, pour a good amount on top of each egg.

step 5

Garnish each egg with Cucumbers (2 Tbsp), Carrots (2 Tbsp) and Bonito Flakes (as needed).

step 6

Serve. Enjoy!