Korean-spiced devilled eggs recipe 

My new favourite thing. This recipe makes two halves per person, so you could double up – they’re very moreish. Kimchi is now available in large supermarkets; gochujang (a red-chilli paste) can be found online and is fantastic for making spicy mayonnaise, so you’ll end up using it for other dishes too.

Prep time: 20 minutes

SERVES 

eight 

INGREDIENTS 

• 8 large eggs, hard-boiled and peeled
• 6 tbsp mayonnaise
• 1 ½ tsp gochujang
• Pinch of ground chilli (Korean if you can get it – I buy it online)
• 4 tbsp kimchi, finely chopped
• A tiny drizzle of sesame oil
• 2 spring onions, very finely sliced (on the diagonal)

METHOD 

1. Halve the eggs and carefully scoop out the yolks into a bowl. Add all the other ingredients, apart from the spring onions, and mix together. Taste for heat. You might also want to add a little salt.
2. Spoon the mixture into the cavities of the egg whites. Sprinkle a few bits of spring onion on the top of each egg half. Transfer to a platter, sprinkle with a little more chilli, if you like, and serve.