Gochujang devilled eggs

• 6 extra-large free-range eggs
• 2 T Woolworths Asian gochujang paste
• 200 g Woolworths cooked peeled prawns
• 1 jalapeño, thinly sliced
• 2 red salad onions, thinly sliced

1. Boil the eggs for 10 minutes, then place in cold or iced water. When cool enough to handle, peel and halve. Remove the yolks and place in a bowl with the gochujang.

2. Mix the egg yolks and gochujang until well combined. Spoon or pipe the filling into the egg whites. Top with the prawns and jalapeño and sprinkle with the salad onions.

Find more egg recipes here.

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi