Main Meals
Gochujang devilled eggs
6 as a snack
Easy
15 minutes
10 minutes
“These handheld bites are packed with serious flavour. The prawns add sweetness (and a little fanciness) to this retro classic.” - Clement Pedro
Wine/Spirit Pairing
Spier Chardonnay Pinot Noir
Ingredients
Method
- 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
Method
Ingredients
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.
Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Ann Mokotedi
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