Crab Rangoon Kimchi Deviled Eggs

LEVEL: Easy 30 MINS 12 Servings

12 Reviews

Surprise your guests with a new way of having a deviled egg - we guarantee they won't go back to anything else! Mix the traditional ingredients with crab meat and pipe inside the eggs. A great blend of textures and flavors.

  • 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


Scallions, Finely Chopped


  1. Place eggs into a heavy saucepan, being careful to not break any shells
  2. Add cold tap water to just above the eggs
  3. Place on medium-high heat and bring to a boil
  4. Boil for 1 minute, then remove pan from heat
  5. Cover with lid and let stand for 17 minutes
  6. Remove eggs to a separate bowl filled with cold water and ice – let chill for 10 minutes
  7. Peel eggs, removing all traces of external shell
  8. Cut eggs in half – reserving the whites (to hold the filling) and the yolks (for the filling itself)

Rangoon Filling

  1. Place egg yolks, cream cheese, mayo, soy sauce in a shallow mixing bowl
  2. Mash with a fork until mixture comes together and is smooth in appearance
  3. Add the kimchi, crab meat, and scallions…mix lightly
  4. Season with salt and pepper to taste
  5. Refrigerate for at least 1 hour

Final Assembly

  1. Place egg white halves onto a plate or platter
  2. Remove egg filling mixture from refrigerator
  3. Using two spoons (dipped in cold water to prevent sticking), fill each egg to desired level
  4. Garnish with finely chopped scallions