Go Back

California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling, crab, cucumber, and avocado, finished with spicy mayo, sesame, and nori. Boiled eggs are chilled for easy peeling, then halved and filled for a tidy, bite-size appetizer.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Japanese-American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large large eggs
Japanese mayonnaise
  • 1 cup Japanese mayonnaise Use 1/3 cup for yolk mixture and 2 tablespoons for spicy mayo.
rice vinegar
  • 1 tsp rice vinegar
soy sauce
  • 1 tsp soy sauce Measured as 1/2 tsp for yolk mixture.
wasabi paste
  • 0.5 tsp wasabi paste (optional)
crab meat
  • 4 oz crab meat or imitation crab, finely chopped
cucumber
  • 0.25 cup cucumber, finely diced
avocado
  • 0.5 avocado, finely diced
sriracha
  • 1 tbsp sriracha Mix 1 tablespoon sriracha with 2 tablespoons mayonnaise for spicy mayo.
toasted sesame seeds and thin nori strips
  • 1 Toasted sesame seeds and thin nori strips for garnish

Equipment

  • 1 pot

Method
 

Boil and chill the eggs
  1. Place 12 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 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. The whites should look clean and intact for filling.
Make the crab filling
  1. Mash the yolks with Japanese mayonnaise, rice vinegar, soy sauce, and wasabi paste until smooth. Stop when the mixture is creamy with no yolk lumps.
  2. Fold in half the crab and spoon the filling into the egg whites. Fill each cavity generously so it mounds slightly.
Assemble and garnish
  1. Top each egg with the remaining crab, cucumber, and avocado. Distribute cubes evenly across the surface for a California roll look.
  2. Drizzle with spicy mayo, then sprinkle with toasted sesame seeds and thin nori strips. Finish with a light, even coating so every bite has toppings.

Notes

For the cleanest deviled eggs, peel while the eggs are still slightly warm-to-cool (after the ice bath) so the membrane releases easily. Store covered in the refrigerator up to 2 days; assemble toppings the same day for the best texture. Freezing is not recommended because the cucumber and avocado get watery. If you want a dairy-free option, swap Japanese mayonnaise for a dairy-free mayonnaise that uses similar oil-based emulsifiers.