Spicy Kimchi Deviled Eggs (Keto, Paleo, Whole30)
A creamy, tangy twist on a traditional appetizer. These spicy deviled eggs are a healthy version of a classic.
- 6 eggs hard boiled & peeled
- ¼ cup paleo mayo
- 1 teaspoon garlic powder
- ¼ teaspoon sea salt
- ½ teaspoon paprika
- ⅛ cup kimchi finely chopped
- ⅛ teaspoon cayenne pepper or to taste
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 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 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 eggs.
- 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 deviled eggs, two deviled eggs are one serving
Calories: 129kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 219mg | Potassium: 73mg | Fiber: 1g | Sugar: 1g | Vitamin A: 343IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg