Korean inspired deviled eggs made with Korean marinated eggs “Mayak Gyeran”

This deviled eggs twist on Korean Mayak Gyeran are oh so delicious!

The Deets

These are Korean inspired deviled eggs made with Korean marinated eggs called “Mayak Gyeran”. They’re delicious on their own or turned into a deviled egg like these. They are just bursting with savory goodness! Mayak eggs are Korean marinated eggs that are soft boiled then marinated in a tasty marinade of soy sauce, garlic, peppers, and sesame seeds. I use Momofuku Goods Soy Sauce. You’ll boil your eggs and then peel them once cooled before you get going on the devil. You’ll marinate them overnight before adding the filling to complete these tasty deviled eggs! The filling so rich and delicious. It’s made with the yolk, a little kewpie mayo for silkiness, some wasabi for a little kick, and a sprinkle of furikake and then some of the Korean marinade. I topped with avocado and more furikake but if you’re feeling adventurous, consider adding cucumber for a refreshing twist! If you’re a fan of eggs, I have so many recipes that incorporate them. From breakfast classics to savory dinners, there’s no shortage of ways to dress up eggs! I always find deviled eggs are the star of an any appetizer show, so definitely try out this fun twist on them for your next party! Be sure to check them out here! Happy weekend everyone!

Korean inspired deviled eggs made with Korean marinated eggs “Mayak Gyeran”

Print Recipe


For the Korean marinated eggs:

  • 6 eggs
  • 2 tsp of salt 
  • 2 tbsp of Vinegar 
  • 6 cloves of garlic
  • 2 green pepper chopped
  • 1 red chili chopped
  • 3 scallions
  • 2 tbsp of sesame seeds 
  • 1 cup of @momofukugoodsbarrel aged soy sauce (or regular soy sauce)
  • ½ cup of hot honey
  • 1 tbsp sesame oil
  • ½ cup of water 

The deviled egg filling:

  • Egg yolks
  • 2 tbsp kewpie mayo
  • 1 tbsp wasabi
  • 1 tbsp korean marinade (and more to taste)
  • 1 tsp Furikake
  • Toppings: avocado or cucumber


  • Bring a large pot of water to a boil and add eggs. Cook for 7-8 min for slightly jammy yolks (they should have a little structure so they can hold up for the filling). Remove and add toa bowl of ice water. When cool enough to touch, peel and set aside.
  • Combine all the ingredients for the Korean marinade in a bowl and then add your eggs. Refrigerate and let marinade overnight.
  • Slice eggs in half and remove the yolks. Add yolks to a bowl and combine with wasabi, mayo, marinade and furikake until smooth. Add to a zip bloc bag and pipe into the Korean marinated eggs.
  • Add avocado or cucumber and top with furikake. Enjoy!

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.