So…I heard you like eggs with your eggs. I certainly do! I couldn’t resist topping some spicy gochujang deviled eggs with even tinier eggs. Because, why not? Easter is all about the eggs, right? I’ve had a mild obsession with quail eggs for the past little while. To be honest, I’ve been always been obsessed with eggs, but lately I’ve been getting into more than just chicken eggs.
Quail eggs are a natural favorite, because they’re just so darn cute. They boil up quick as a flash and make for the prettiest sunny side ups you ever did see. Plus, their yolk to white ratio is bang on: their large yolks make them rich, but their tiny overall size makes them not overbearing.
Are you guys making deviled eggs for Easter? I’m going to a little Easter brunch tomorrow at Karen’s place and I’m going to be whipping up some quick deviled eggs and bloody ceasers (like a bloody mary, but with clamato instead of tomato juice – it’s a Canadian thing and it’s delicious!)
Happy Easter friends! Hope it’s egg-filled!
Spicy Korean Deviled Eggs Recipe
makes 8 deviled egg halves
- 4 hard boiled eggs
- 2 tablespoons kewpie mayo
- 1-2 teaspoons gochujang, or to taste
- 2 tablespoons finely chopped celery
- 1 tablespoon thinly sliced green onions
- salt and freshly ground pepper
- toasted white and black sesame seeds, to garnish
- green onions, to garnish
- Korean chili threads, to garnish
- soft boiled quail eggs, sliced in half, optional
- crispy cheesy quail eggs, optional
Cut the hard boiled eggs in half and remove the yolks from the egg halves into a small bowl. Mash the yolks with a fork until fine and crumbly. Mix with the mayo, gochujang, celery, green onions and salt and pepper to taste. Fill the egg halves with the yolk mixture and top each egg half with sesame seeds, extra green onions, and Korean chili threads.
Soft boil quail eggs by placing in a gently simmering pot of water for 2.5 – 3 minutes. Immediately plunge into cold water and peel.
Make crispy frico quail eggs. Heat up a non-stick pan over medium heat and add small piles of shredded cheese of choice (I used cheddar). Let melt and when cheese starts to look lacy, add the quail eggs on and fry until whites are firm and yolk is still sunny, 1-2 minutes.