California Roll Deviled Eggs
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.
TIMER
20 Minutes
Recipe adapted from D’Lish Deviled Eggs by Kathy Casey
Recipe and photo courtesy of The Alaska Seafood Marketing Institute
Ingredients
Directions
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.
