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California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling, crab and crisp cucumber, finished with avocado and nori. Boiled eggs are halved and filled for a Japanese-American snack-style deviled egg that looks like a mini sushi roll.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Japanese, Japanese-American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Yolk base
  • 0.3333333333 cup Japanese mayonnaise
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.5 tsp wasabi paste optional
Crab and mix-ins
  • 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
  • 2 tbsp mayonnaise
Garnish
  • 1 toasted sesame seeds
  • 1 thin nori strips

Equipment

  • 1 cast iron skillet

Method
 

Cook and peel the eggs
  1. Place large eggs in a pot, cover with cold water, and bring to a boil over high heat. Cover, remove from heat, and let stand for exactly 12 minutes, then keep the pot ready for the next step.
  2. Chill the eggs in an ice bath for 10 minutes, then peel them. Halve lengthwise and set the yolk and whites aside for filling.
Make the yolk filling
  1. Mash the egg yolks with Japanese mayonnaise, rice vinegar, soy sauce, and optional wasabi paste until smooth. Stop when the mixture looks creamy with no yolk lumps.
  2. Fold in half of the crab and spoon the filling into the egg whites. Fill each egg white generously and keep the surface level.
Assemble California roll style
  1. Top the filled eggs with the remaining crab, cucumber, and diced avocado. Add the toppings right after filling so they stay bright and crisp.
  2. Drizzle with spicy mayo and sprinkle with toasted sesame seeds and thin nori strips. Use a thin ribbon of sriracha-mayo for the look of a California roll.

Notes

For clean deviled egg halves, chill the eggs fully in the ice bath before peeling, then dry them lightly before filling. Store covered in the refrigerator up to 3 days; the garnish may soften slightly after day 1. Freezing is not recommended due to texture changes. If you want a lighter option, swap Japanese mayonnaise for a reduced-fat mayo while keeping the same sriracha ratio.