Crab Rangoon Kimchi Deviled Eggs

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Prep Time: 15min | Servings: 12 Servings

These Crab Rangoon Kimchi Deviled Eggs elevate the classic hors d’oeuvre with a fusion twist—creamy, tangy yolk filling melds kimchi and crab meat for a unique appetizer that’s spicy, savory, and totally irresistible.

  • 6 Eggs, Hard Boiled
  • 4 TBSP Cream Cheese
  • 2 TBSP Mayo
  • ½ TSP Soy Sauce
  • 1 TBSP Kimchi, Finely Chopped
  • 6 oz. Crab Meat (Special)
  • 1TBSP Scallion, Finely Chopped
  • To Taste – Sea Salt&Black Pepper

Garnish

Scallions, Finely Chopped

  • Hard-boil eggs and cool completely

  • Halve eggs and scoop out yolks

  • Prepare kimchi and drain excess liquid

  • Pick over crab meat for any shells

  • Gather mixing bowl, piping bag or spoon, and serving platter

  • Slice each hard-boiled egg in half lengthwise and gently remove the yolks.

  • In a medium bowl, mash egg yolks and combine with kimchi, crab meat, mayonnaise, mustard, garlic powder, and optional hot sauce, seasoning with salt and pepper. Mix until smooth but still textured.

  • Spoon or pipe the filling into each egg white cavity.

  • Garnish with chopped green onions or sesame seeds if desired.

  • Arrange on a serving platter and serve chilled or at room temperature.