Step 1

You'll need a pot large enough to hold 6 eggs in one layer with some room in between the eggs.

Step 2

Bring a pot of water to boil. There should be enough water to submerge six eggs.

Step 3

Once the water boils, use a slotted spoon and carefully lower the eggs into the water. Cover and set the timer for 10 minutes if the eggs are at room temperature, 12 minutes if they are cold.

Step 4

When the water comes back to a boil, lower the heat for a low boil and let the eggs cook the remaining amount of time.

Step 5

Place about 2 cups of ice in a large bowl. Add about 2 cups of cold water.  When the eggs are done, carefully transfer the eggs to the bowl of ice.  If the eggs are not submerged, add more water.  Let sit for 5 minutes.

Step 6

Carefully tap the fat end of an egg on the counter until cracked.  Gently roll the egg on its side on the counter.  Starting at the fat end, remove the shell and inner membrane.  Repeat for all eggs.

Step 7

While the eggs are boiling, whisk together the gochujang, mustard, 1 Tbsp. mayonnaise and 2 Tbsp. olive brine.

Step 8

Slice each cooked egg in half lengthwise. Carefully, scoop out the yolks and transfer to the bowl with the chili/mustard mixture. Using a fork, smash in the yolk into the mixture and mix until smooth. You can use a mixer is you want.

Step 9

If the mixture is too thick, add a little more olive brine (1 tsp.). If you like an even softer consistency, add a little more mayonnaise.

Step 10

Fill the egg holes with the yolk mixture*. Lightly sprinkle with chile powder. (I used a Korean chili powder)