Easter is almost here and we ALWAYS make Deviled Eggs for this special day. I hope many of you will be able to host friends and family this year. This year has been hard on all of us. I was able to get my first vaccine last week and man oh man did it feel like the best Christmas present ever!
This is a our family recipe we want to share with you all. My husband, Nick, makes this every year and it's soooo good. It's a twist on the traditional recipe and I think it's even better! Get out that Sweet & Tangy Gochujang out of the fridge and start making some eggs!
1/4 C Real Mayo
Dash of salt
1 green onion
Boil those eggs! If you aren't sure how long to cook them, might want to google some directions.
I'm just going to put it out there....I kinda over cooked the eggs. Ha! You know how it is....
Remove Yoke and put in small bowl. Add Mayo, gochujang, and salt. Mix well.
Add a a spoonful to each yoke.
Garnish with green onion and sesame seeds.
Thank you for subscribing. We develop these recipes to inspire you to add some new flavors to your meals.
Would love to see your Deviled Eggs. Be sure to tag or hashtag us. #bornwithseoul.
Enjoy your Easter weekend and family time.