Deviled Eggs – Korean BBQ Turkey with Asian Slaw
By ohioeggs Appetizers, Main Dishes
November 2, 2021
This dish is simple and is more about assembling the deviled eggs. This is a hearty appetizer, or serves two as a lunch entrée. Recipe by Jim Chakeres, Ohio Poultry Association Executive Vice President - National Deviled Egg Day, 2021.
- Yields: 12 Servings (Appetizer), 6 Servings (Entrée)
1 tbsp good quality mustard (I prefer whole grain)
Korean BBQ Turkey
1 cup finely shredded/minced leftover turkey
1 tbsp gochujang Korean BBQ paste
½ cup finely shredded/minced cabbage
¼ cup bell pepper (Mix or red, yellow and orange) finely sliced, ½-long pieces
Prepare the Eggs
Hard boil the eggs. You can find our favorite method here!
Once peeled and cool, halve the eggs lengthwise and transfer the yolks to a bowl. Completely mash the yolks with a fork until crumbly and no large pieces remain. (A food processor works great).
Add the mayonnaise, mustard and vinegar. Mix until well combined. Add salt and pepper to taste.
Arrange the egg whites on a serving plate and fill the centers with the yolk mixture. Do not overfill. The yolk mixture should be even with the top of the egg white.
Prepare the Korean BBQ Turkey
This is a flavorful way to use leftover turkey. Double or triple this recipe and use for sandwiches!
Add turkey to a medium mixing bowl and set aside.
In a small bowl combine the remaining ingredients and mix well.
Add half of the BBQ Sauce to the turkey and mix.
Add additional BBQ until the turkey is coated with the sauce and moist. You may not need the entire amount of BBQ sauce.
Top each egg half with a heaping teaspoon of the BBQ turkey.
Prepare the Asian Slaw
In addition to topping our deviled eggs, this makes for a great side dish.
Combine the cabbage and peppers in a bowl and set aside.
Mix the remaining ingredients in a small bowl until well incorporated to make the dressing.
Add small amounts of the dressing to the slaw mixture until it is coated, but not soggy.
Top each of the BBQ Turkey Deviled Eggs with a small amount of the slaw.