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Appetizers, Stovetop

Deviled eggs with chicharrones

Deviled eggs with chicharrones
Calvin B. Alagot / Los Angeles Times

If there aren’t any deviled eggs at a cocktail party, did the party really happen? I have a friend who is adamant that a celebration is not a celebration without a platter of deviled eggs. And she isn’t the only ... Read more

Total time: 35 minutes | Makes 24 deviled eggs
  • 12 hard-boiled eggs, cooled, peeled and halved lengthwise
  • 3 tablespoons mayonnaise, more if needed (preferably Kewpie brand)
  • Scant ¼ teaspoon yuzu kosho
  • ¾ teaspoon ground cumin
  • Scant ½ teaspoon salt
  • Scant ½ teaspoon ground black pepper
  • Scant ¼ teaspoon ground dried turmeric
  • Red hot sauce, preferably Bus Driver
  • Pork chicharrones, crushed
  • 3 tablespoons chopped cilantro
  • 1 1/4 teaspoons chile powder, preferably pasilla

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.

Note: 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.


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