California Roll Deviled Eggs
Ready In: 30 mins
Yields: 24 egg halves
Ingredients
- 12 hard-cooked eggs
Filling
- 1⁄2 ripe avocado
- 3 tablespoons mayonnaise
- 1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
- 1⁄4 teaspoon salt
Topping
- 2 ounces alaska king crab meat or 1⁄3-1⁄2 cup alaska king crab meat
- 1 English cucumber, sliced into 24 fans (See Tip in Instruction #4)
- Nori Komi Furikake (sesame seed-seaweed sprinkle)
- 2 tablespoons tobiko (flying fish roe)
Directions
- Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
- In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
- Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
- Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per “fan.”.
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