Togarashi Deviled Eggs

Many of my friends and colleagues might be surprised to learn about my passion for cooking. I'm not one to strictly adhere to recipes; instead, I prefer to draw inspiration from them and improvise as I go. However, after the rave reviews my togarashi deviled eggs received at the last party I attended, I made a promise to jot down the ingredients for future reference. Despite their intricate appearance, the most challenging aspect of preparing them is undoubtedly peeling the eggs. For my next attempt, I'm considering boiling them in my Instapot to streamline the process.

If you have a penchant for spice, these deviled eggs are right up your alley. As a self-proclaimed sushi enthusiast, it's no surprise that I've developed a deep affection for togarashi spice (pronounced toh-gah-RAH-shee). I can't guarantee you won't become equally enamored. I sourced my togarashi from an Asian market on Argyle Street in Chicago, although it's increasingly common to find it in mainstream grocery stores. Comprising a delightful blend of seaweed, orange zest, ginger, sesame seeds, and chili powder, it delivers a harmonious mix of salty, spicy, and subtly sweet flavors. I'll admit, I couldn't resist saving one for breakfast the next morning.

Togarashi Deviled Eggs
24 servings

Ingredients:
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. 

Garnish: 
Togarashi Spice
Green onion
Bacon pieces