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California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling, crab, diced cucumber, and avocado. Boiled, halved eggs are filled generously and finished with spicy mayo, sesame, and thin nori strips.
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Prep Time 25 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 47 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Japanese-American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg base
  • 0.33333333333333 cup Japanese mayonnaise
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.5 tsp wasabi paste optional
Crab and vegetables
  • 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 mixed with mayonnaise
  • 2 tbsp mayonnaise mixed with sriracha
Garnish
  • 1 Toasted sesame seeds for garnish
  • 1 thin nori strips for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with Japanese mayonnaise, rice vinegar, soy sauce, and wasabi until smooth. Mix in the wasabi only if using.
  2. Fold in half of the crab. Spoon the filling into the egg whites.
Assemble and finish
  1. Top each egg with the remaining crab, cucumber, and avocado. Keep the pieces small so they mimic California roll toppings.
  2. Drizzle with spicy mayo, then sprinkle with toasted sesame seeds and thin nori strips. Mix the sriracha with mayonnaise first for the drizzle.

Notes

For the cleanest deviled egg halves, let the egg whites sit cut-side up for 1–2 minutes after peeling so they’re not slippery. Refrigerate leftovers in a sealed container for up to 3 days; do not freeze, since avocado and mayonnaise may separate. For a lighter option, swap half the mayonnaise in the yolk mixture and spicy mayo with plain Greek yogurt (taste and texture will be slightly tangier but still creamy).