Deviled eggs with chicharrones

Time 35 minutes
Yields Makes 24 deviled eggs
Deviled eggs with chicharrones
(Calvin B. Alagot / Los Angeles Times)

Place the egg whites on a serving platter, and combine the yolks in a bowl. Mash the yolks using a ricer or a fork until finely crumbled. Add the mayonnaise, yuzu kosho, cumin, salt, pepper and turmeric and mix well. Add additional mayonnaise, if desired, for a creamier consistency. This makes about 1 ½ cups yolk mixture.


Divide the yolk mixture among the egg whites. Drizzle a little hot sauce over each, then garnish with the chile powder, crushed chicharrones and cilantro before serving.

Adapted from a recipe by chef Josef Centeno of Bar Amá restaurant. The restaurant makes its own Bus Driver red hot sauce and spice mix (which it uses in place of chile powder), which are available for sale at the restaurant, as well as the pork chicharrones.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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