California Roll Deviled Eggs

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READY IN: 30mins
UNITS: US

INGREDIENTS

Nutrition
  • 12
    hard-cooked eggs
  • Filling
  • 12
    ripe avocado
  • 3
    tablespoons mayonnaise
  • 1
    tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
  • 14
    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)
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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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