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California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling and crunchy cucumber-avocado topping. Hard-boiled eggs are halved and filled, then finished with spicy mayo, sesame, and nori for a roll-inspired bite.
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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: 280
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
Japanese mayonnaise
  • 1 cup Japanese mayonnaise
rice vinegar
  • 1 tsp rice vinegar
soy sauce
  • 1 tsp soy sauce
wasabi paste (optional)
  • 0.5 tsp wasabi paste optional
crab meat or imitation crab, finely chopped
  • 4 oz crab meat or imitation crab finely chopped
cucumber, finely diced
  • 0.25 cup cucumber finely diced
avocado, finely diced
  • 0.5 avocado finely diced
sriracha mixed with mayonnaise
  • 1 tbsp sriracha mixed with 2 tbsp mayonnaise
mayonnaise for spicy mayo
  • 2 tbsp Japanese mayonnaise for spicy mayo (mixed with sriracha)
toasted sesame seeds
  • 1 tbsp toasted sesame seeds
thin nori strips
  • 1 thin nori strips for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover the pot and remove from heat, then let stand 12 minutes.
  2. Transfer eggs to an ice bath for 10 minutes, then peel and halve lengthwise.
Make the crab filling
  1. Mash the yolks with Japanese mayonnaise, rice vinegar, soy sauce, and wasabi paste until smooth.
  2. Fold in half the crab, then spoon the filling into the egg white halves.
Assemble and finish
  1. Top each deviled egg with the remaining crab, cucumber, and avocado.
  2. Drizzle with spicy mayo, then sprinkle with toasted sesame seeds and thin nori strips.

Notes

Pro tip: For clean deviled egg halves, cool fully in the ice bath before peeling, and keep the filling thick by dicing cucumber small. Refrigerate in a sealed container up to 2 days; add sesame and nori right before serving for best texture. Freeze not recommended. If you want a gluten-free option, use tamari instead of soy sauce.