California Roll Deviled Eggs with King Crab

Deviled eggs filled with avocado mix and topped with king crab and Tobiko

  • Preparation Time: 15 minutes
  • Cook time: 0 minutes
  • Yield: 24 appetizers
  • 1 dozen large Eggs, hard boiled


  • 1/2 ripe Avocado
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Wasabi Paste
  • 1/4 tsp Salt


  • 4 oz Alaska King Crab Meat (about 1/2 cup)
  • 24 thin slices of English Cucumber
  • Nori Komi Furikake (sesame seed–seaweed sprinkle)
  • 2 Tbsp Tobiko (flying fish roe)


Peel and halve eggs lengthwise and transfer yolks to a small bowl. Set egg white halves on a platter, cover, and refrigerate.

In a mixing bowl with paddle attachment, mix the avocado well, then add egg yolks and whip to a smooth consistency. Add mayonnaise, wasabi paste, and salt, and mix until smooth.

Spoon mixture into a pastry bag fitted with a plain or large star tip, then pipe mixture evenly into egg white halves. Top each egg half with a little crab meat, a cucumber slice, a sprinkle of furikake, and about 1/4 teaspoon tobiko.

Recipe courtesy of Alaska Seafood Marketing Institute (ASMI)