California Roll Deviled Eggs Recipe

Introduction

These California Roll Deviled Eggs put a fresh, sushi-inspired twist on a classic appetizer. Combining creamy wasabi-infused yolks with crab meat and crisp vegetables, they’re perfect for parties or a flavorful snack.

Ingredients

• 1 dozen eggs
• ½ cup mayonnaise
• 2 teaspoons wasabi paste
• ¼ teaspoon salt
• ½ cup cooked crab meat
• 1 avocado, thinly sliced
• ½ cucumber, thinly sliced
• Radishes, thinly sliced
• Black sesame seeds

Instructions

1. Step 1: Place the eggs in a large saucepan and add enough cold water to cover them by about 1 inch. Bring the water to a boil over medium-high heat.
2. Step 2: Once boiling, cover the pan, remove it from heat, and let the eggs stand in the hot water for 13 minutes to cook through.
3. Step 3: Drain the hot water and transfer the eggs to an ice-water bath. Let them chill until completely cold to stop cooking and make peeling easier.
4. Step 4: Carefully peel the cooled eggs and slice them in half lengthwise. Gently remove the yolks and place them in a medium bowl.
5. Step 5: Mash the egg yolks with a fork until smooth. Stir in mayonnaise, wasabi paste, and salt until well combined and creamy.
6. Step 6: Using a spoon or piping bag, fill the hollowed egg whites with the wasabi-infused yolk mixture evenly and neatly.
7. Step 7: Top each deviled egg half with a small amount of cooked crab meat. Garnish with thin slices of avocado, cucumber, radishes, and sprinkle black sesame seeds on top for flavor and visual appeal.

Tips & Variations

• For extra spice, add a little more wasabi paste or serve with a soy sauce dipping side.
• Substitute crab meat with cooked shrimp or imitation crab if preferred.
• Use a piping bag for a cleaner, more professional presentation.
• Make sure eggs are fully cooled before peeling to avoid tearing the whites.

Storage

Store the prepared deviled eggs in an airtight container in the refrigerator for up to 2 days. For best freshness, add avocado slices just before serving to prevent browning. Reheat is not recommended—serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can prepare the filling and boil the eggs a day in advance. Assemble them and add fresh garnishes just before serving to keep everything fresh.

What can I substitute if I don’t have wasabi paste?

If you don’t have wasabi paste, you can use a small amount of horseradish mixed with a pinch of mustard powder as a substitute for that spicy kick.

California Roll Deviled Eggs Recipe

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★★★★★

4.7 from 136 reviews

This California Roll Deviled Eggs recipe creatively combines the classic flavors of a California sushi roll with traditional deviled eggs, offering a delicious and visually appealing appetizer. Featuring creamy wasabi-infused yolk filling, fresh crab meat, avocado, cucumber, radishes, and a sprinkle of black sesame seeds, this dish is perfect for parties or light snacks.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 24 servings 1x
• Category: Appetizer
• Method: Boiling
• Cuisine: American with Japanese influence
• Diet: Low Fat

Ingredients

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Eggs and Filling

• 1 dozen eggs
• ½ cup mayonnaise
• 2 teaspoons wasabi paste
• ¼ teaspoon salt
• ½ cup cooked crab meat

Garnishes

• 1 avocado, thinly sliced
• ½ cucumber, thinly sliced
• Radishes, thinly sliced
• Black sesame seeds

Instructions

1. Boil the eggs: Place the eggs in a large saucepan and cover them with cold water by about 1 inch. Bring the water to a boil over medium-high heat. Once boiling, cover the pan and immediately remove from heat, allowing the eggs to stand in the hot water for 13 minutes to cook through.
2. Cool the eggs: Drain the hot water and transfer the eggs to an ice-water bath. Let them chill completely to stop the cooking process and make peeling easier.
3. Peel and halve the eggs: Carefully peel the cooled eggs and slice each one in half lengthwise. Gently remove the yolks and place them into a medium bowl.
4. Prepare the filling: Mash the egg yolks with a fork until smooth. Stir in the mayonnaise, wasabi paste, and salt until the mixture is creamy and well combined.
5. Fill the egg whites: Using a spoon or a piping bag, evenly and neatly fill the hollowed egg whites with the wasabi-infused yolk mixture.
6. Add toppings and garnish: Top each filled deviled egg half with a small amount of cooked crab meat. Garnish with thin slices of avocado, cucumber, radishes, and sprinkle black sesame seeds on top for added flavor and visual interest.

Notes

• Use fresh eggs for easier peeling and better taste.
• Adjust the amount of wasabi paste based on your preferred spice level.
• Make sure to cool the eggs completely before peeling to avoid tearing the whites.
• For a presentation twist, serve on a bed of shredded lettuce or seaweed.
• These deviled eggs can be prepared a few hours ahead and kept refrigerated until serving.

Keywords: deviled eggs, california roll, appetizer, wasabi, crab meat, avocado, sesame seeds, party food, sushi-inspired