Togarashi Deviled Eggs
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….
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
Photog after dark
The world looks different after the sun goes down. I became interested in night photography while studying undergrad at Illinois State. Likely, because it was less intimidating to walk around campus with my Cannon A1 35 mm camera due to the fact that there were less students on the streets. Balancing all of my photography equipment in one hand, while shooting every tree and rock I passed on the quad only added to my nerd appeal….
The world transforms completely once the sun sets. My fascination with night photography began during my undergrad years at Illinois State University. There was something about the stillness of campus after dark that drew me in, giving me the courage to wander the quiet streets with my Canon A1 35 mm camera in hand. I’d roam the quad, channeling my inner nerd, capturing every tree, shadow or rock that caught my eye.
I became obsessed with playing with color sensitivity, discovering how long exposures could pull out rich, vibrant hues that the naked eye couldn’t perceive in the dark. Reflections in puddles, the interplay of light and shadow from streetlamps, and the ghostly illusions in storefront windows became my obsession. A visit to Chicago for a friend’s 21st birthday sealed the deal—the city’s glowing skyline left me completely mesmerized.
What I love most about night photography is how it defies the typical idea of photography as capturing fleeting moments. It’s not about snapping spontaneous scenes but instead requires careful thought and precision. Every shot demands a meticulous setup: positioning the tripod, framing the scene, calculating exposure times, and waiting patiently for just the right moment to press the shutter.
This month, I’ve made it my mission to dive back into photography, especially at night. There’s something so exhilarating about picking up my camera again and rediscovering the beauty of the world cloaked in darkness.