The best deviled egg recipe, sans egg! These kimchi vegan deviled “eggs” are made with creamy baby potatoes filled with a tangy Korean kimchi hummus and topped with extra spicy fermented cabbage. Trust us, you won’t miss the egg!
A Spicy and Tangy Condiment
Kimchi is one of our favorite sides. This Korean staple is salty, tangy, and delicious with absolutely everything!
Oftentimes we make kimchi ourselves but more and more we are finding vegan versions in almost every grocery store we visit. Therefore, this time we took the easy way out and used a store bought version. Sometimes it’s nice to shave some time off! Just be sure to look for kimchi that is labeled as vegan.
How to Make Kimchi Vegan Deviled “Eggs”
To get started with these deviled “eggs,” simply boil peewee potatoes for 15 minutes. While the potatoes are boiling, make the kimchi hummus in a food processor or high speed blender.
Now I have to say, the hardest thing about making these Kimchi Vegan Deviled Eggs is hollowing out the baby potatoes. It will take a minute to scoop and fill but it’s so worth it to see them on your summer picnic spread!
Reasons to Make These “Eggs”
Here are some reasons why you NEED to make these deviled “eggs”…
- They are oh-so-cute.
- Kimchi and potatoes are a match made in heaven.
- EVERYONE can eat them! Well probably…
- No need to worry about these “eggs” in the hot sun.
- Their tangy flavor is sure to impress any guest!
These Kimchi Vegan Deviled Eggs are healthy, bite-sized, and picnic ready. Now you just need to invite some friends! Have fun at your next summer soirée!
Kimchi Vegan Deviled “Eggs”
- Prep Time: 15 min.
- Cook Time: 15 min.
- Total Time: 30 min.
- Yield: 20-25 "Eggs" 1x
- Category: Appetizer or Side
- Method: Boil, Blend
- Cuisine: Korean Fusion
- Diet: Vegan
Description
The best deviled egg recipe, sans egg! These kimchi vegan deviled “eggs” are made with creamy baby potatoes filled with a tangy Korean kimchi hummus and topped with extra spicy fermented cabbage. Trust us, you won’t miss the egg!
Ingredients
1 lb Peewee Potatoes (We likeYukon gold but baby reds are also delicious.)
Kimchi Hummus:
1 15oz Can Garbanzo Beans (Drained and Rinsed- liquid reserved for later)
3 Tbsp Tahini
3 Cloves Garlic (Peeled)
¼ tsp Black Pepper
½ Lemon (Juiced)
½ Cup Vegan Kimchi (Store-bought or Homemade)
Garnish:
Kimchi (Roughly chopped)
Paprika (Lightly sprinkled)
Red Pepper Flakes (Optional)
Instructions
- Put a large pot of water on to boil. Salt the water if desired.
- Wash the potatoes while waiting for the water to boil. Once boiling, add the poatoes to the water and allow to cook for 15 minutes. (Cooking time may vary depending on the size of your potatoes.)
- While the potatoes are boiling, make the hummus. In a high speed blender, add the kimchi hummus ingredients and blend on high for 1 minute. You may have to add some of the garbanzo bean liquid to obtain a smooth consistency. Set side.
- When the potatoes have finished cooking drain them and allow them to cool slightly. You should be able to pierce them easily with a fork.
- Using a sharp knife and wetting the blade before each cut, slice the potatoes in half lengthwise. Wetting the blade helps to keep the potato skin from being pulled off when you cut.
- Use a small spoon to scoop out a small hole in the cut side of each potato half. (See picture)
- Fill each hole with a dollop of kimchi hummus.
- Garnish with more kimchi, paprika and red pepper flakes if desired.
- Serve and enjoy!
Notes
- If you have extra kimchi hummus, serve it alongside the “eggs” for extra filling or provide chopped fresh veggies, pita, or crackers for dipping into the hummus.
- Leftovers can be refrigerated for up to 5 days, but you may want to top with fresh kimchi.
Keywords: Kimchi Vegan Deviled "Eggs"
If you are looking for other plant-based “egg” recipes, check out some of these favorites.
