Step 1Place 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.
Step 2Divide 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.