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California Roll Crab Deviled Eggs

California roll crab deviled eggs combine creamy sesame-seasoned yolks with imitation crab, avocado, cucumber, and nori. The eggs are cooked in a 2-quart saucepan, filled, and finished with a sprinkle of sesame seeds.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Asian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the eggs and filling
  • Water as needed, for cooking and cooling
  • 6 eggs large
  • 3 tbsp mayonnaise
  • 1 tsp rice vinegar unseasoned
  • 0.5 tsp sesame oil toasted
  • 0.125 tsp kosher salt
  • 4 oz imitation crab finely chopped
For the topping
  • 0.5 avocado small, finely diced
  • 0.25 cup English cucumber finely diced
  • 0.5 sheet nori cut into thin strips
  • 1 tsp sesame seeds

Method
 

Cook the eggs
  1. Place the eggs in a 2-quart saucepan and cover with cold water by 1 inch.
  2. Bring to a boil over medium-high heat.
  3. Cover, remove from the heat, and let stand for 12 minutes.
  4. Drain the eggs and rinse under cold running water until cool enough to handle, about 2 minutes.
  5. Peel the eggs and halve lengthwise.
Make and fill the eggs
  1. Remove the yolks to a medium bowl and mash with the mayonnaise, unseasoned rice vinegar, toasted sesame oil, and kosher salt until smooth.
  2. Fold in the finely chopped imitation crab.
  3. Spoon the filling into the egg white halves.
Finish the eggs
  1. Top each half with finely diced avocado and English cucumber.
  2. Sprinkle with nori strips and sesame seeds, then serve.

Notes

For neat egg halves, wipe the knife between cuts. Refrigerate leftovers in an airtight container for up to 2 days; freezing is not recommended. For a gluten-free version, choose certified gluten-free imitation crab.