For fun twist, this healthy deviled egg recipe is flavored with Korean chile paste and kimchi. To keep calories in check, we swapped out half the full-fat mayo for nonfat Greek yogurt. Source: EatingWell Magazine, May/June 2015

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.

  • Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor. Add yogurt, mayonnaise, kimchi, shallot, mustard, chile paste, vinegar, salt and pepper and process until smooth.

  • Spoon about 1 tablespoon of the filling into each egg white half. Garnish with scallion.


Make Ahead Tip: Loosely cover and refrigerate for up to 1 day.

Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.

Korean chile paste (also called hot pepper paste, gochujang or kochujang) is a fermented spicy condiment made from red chiles, soybeans and salt. Find it in Korean or Asian markets or online from Annie Chun's, a widely distributed national brand of Asian foods, recently launched its own bottled gochujang sauce that is becoming increasingly available in large supermarkets. It keeps indefinitely in the refrigerator. To make a substitute, combine 2 tablespoons each white miso and Asian-style chili sauce, such as sriracha, and 2 teaspoons molasses.

Nutrition Facts

48 calories; 3.2 g total fat; 0.9 g saturated fat; 94 mg cholesterol; 92 mg sodium. 39 mg potassium; 1.1 g carbohydrates; 1 g sugar; 3.5 g protein; 142 IU vitamin a iu; 12 mcg folate; 16 mg calcium; 3 mg magnesium;