Kimchi Deviled Eggs (Keto, Paleo, Whole30)

A tangy twist on a traditional appetizer. These spicy deviled eggs recipe is a healthy version of a classic.

Course Snack

Cuisine American

Keyword dairy-free, eggs

Prep Time 30

Cook Time 0

Total Time 1 30

Servings

Calories 129kcal

If you haven’t already, boil the eggs and place them in the fridge to cool for a few hours.
Peel the eggs, making sure to get all the shells off the sides. Slice the eggs n half lengthwise and scoop the yellow insides into a bowl.
Place the remaining ingredients into the filling and mash them together with a fork. Then stir until combined and somewhat smooth.
Using a spoon, portion the filling back into the halved eggs. Sprinkle with paprika or top with extra kimchi to finish them off.
Store in the fridge until ready to serve.

Make sure to chop the kimchi finely so that it blends into the filling well.
Because of the kimchi in the spicy deviled egg recipe, you cannot pipe the filling onto these eggs.
Use your best judgment on the amount of cayenne pepper to use. Taste test a bit before adding the filling into the boiled eggs
The kind and brand of kimchi you purchase will affect the flavor of the spicy deviled eggs recipe.
You can use Greek Yogurt in place of the paleo mayonnaise, but it will make the filling thicker. Likewise, you’ll want to add a bit more of the spices.
Make sure to store the eggs in a deviled egg container
Makes 12 spicy deviled eggs, two eggs are one serving