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  "path": "/chicago-magazine/may-2026/how-to-make-yokochos-spicy-deviled-egg-sando/",
  "publishedAt": "2026-05-06T11:00:00.000Z",
  "site": "https://www.chicagomag.com",
  "tags": [
    "Chicago Magazine",
    "Dining & Drinking",
    "In the Kitchen",
    "Read more"
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  "textContent": "Level up your summer picnic spread with a sandwich that marries the best bits of a classic Japanese tamago sando (the creamiest egg salad, the squishiest bread) with a little heat, courtesy of a simple Sriracha-infused sauce. It’s a combination Yokocho’s former chef Zac Gierke developed as a riff on the popular deviled eggs at ... Read more",
  "title": "Yokocho’s Spicy Deviled Egg Sando"
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