A lot of my friends and coworkers may not know how much I love to cook. I usually don’t follow recipes, though I often read through some for inspiration. I just kinda cook to taste and make it up as I go. But when these togarashi deviled eggs went over at the last party I attended, I promised to write down everything that I threw into them. They look like a lot of work, but peeling the eggs is by far the hardest part. I will boil them in my instapot the next time to see how that works out.
If you like a little bit of spice, these are for you. I am a sushi fanatic so no surprise that I fell in love with togarashi spice (toh-gah-RAH-shee). I can’t promise you won’t become obsessed too. I got my togarashi at an asian market up on Argyle Street in Chicago, but it’s becoming more common to see in grocery stores. Looking at the ingredients list, mine is comprised of seaweed, orange zest, ginger, sesame seeds, and chile powder. Mmmm, salty, spicy and a bit sweet…not gonna lie, I saved one for breakfast the next morning.
Togarashi Deviled Eggs
12 boiled eggs - peeled and cut in half
Egg Yolk Paste
12 Egg Yolks
1/2 cup full-fat plain Greek yogurt
2 tbs whole grain Dijon mustard
1/2 tsp salt
1 tsp smoked paprika
1 tsp brown sugar
1 tbs gochujang paste
Dash of garlic powder
Dash of onion salt
1/4 cup apple cider vinegar
Blend into a paste (I used my immersion blender which I pretty much use once a day, so if you don’t have one I highly suggest looking into purchasing one)
Put egg yolk paste into a piping bag (or ziplock bag If you’re a scrappy cook like me) to press into the egg halves.