CALIFORNIA ROLL DEVILED EGGS
Part of the allure of sushi is the beautiful presentation, and these California-roll-inspired eggs are dressed to impress. The wasabi and avocado filling whips up in no time, so you can spend a little longer making them look like the work of art they are!
1 dozen hard-cooked eggs
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt
2 ounces Alaska King Crab meat (about 1/3 to 1/2 cup)
24 small cucumber fans (see tip)
Nori komi furikake (sesame seed–seaweed sprinkle)
2 tablespoons tobiko (flying fish roe)
Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.
In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth.Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake, and about 1/4 teaspoon tobiko.
Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices—the goal is to get 3 tiny slices per “fan.” See photo for reference.
Recipe from D’Lish Deviled Eggs by Kathy Casey, Andrews McMeel Publishing