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California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling, crab and cucumber cubes, and avocado-topped spicy mayo. The eggs are boiled, chilled, and halved for a smooth, scoopable filling.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Japanese-American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
deviled egg base
  • 0.3333 cup Japanese mayonnaise
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.5 tsp wasabi paste optional
crab and vegetables
  • 4 oz crab meat or imitation crab finely chopped
  • 0.25 cup cucumber finely diced
  • 0.5 avocado finely diced
spicy mayo
  • 1 tbsp sriracha mixed with mayonnaise
  • 2 tbsp mayonnaise mixed with sriracha
garnish
  • 0.1 toasted sesame seeds
  • 0.1 thin nori strips

Equipment

  • 1 sheet pan
  • 1 pot

Method
 

Boil, chill, and prep the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let the eggs stand for 12 minutes, then chill in an ice bath for 10 minutes.
  2. Peel the eggs and halve them lengthwise. Keep the yolks and egg whites separated so you can fill each half.
Make the yolk mixture
  1. Mash the egg yolks with Japanese mayonnaise, rice vinegar, soy sauce, and wasabi paste until smooth. Mix thoroughly until the texture looks creamy and uniform.
Fill and finish
  1. Fold in half of the crab and spoon the filling into the egg whites. Fill each cavity generously so it holds its shape.
  2. Top each egg with the remaining crab, cucumber, and diced avocado. Arrange the toppings so you get visible cubes and texture on every half.
  3. Drizzle with spicy mayo and sprinkle with toasted sesame seeds and thin nori strips. Use a light, even drizzle for an imitation ‘California roll’ look.

Notes

Pro tip: mash the yolks while they’re still slightly warm for a smoother filling, then chill the finished eggs so the flavors set. Store in the refrigerator up to 2 days in a covered container; the eggs don’t freeze well. For a lighter option, use reduced-fat mayonnaise in both the yolk mixture and spicy mayo.