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California Roll Crab Deviled Eggs

California roll crab deviled eggs with creamy yolk filling, folded crab, and cucumber-avocado cubes. Boiled eggs are perfectly set, then finished with spicy mayo, sesame, and nori for a roll-inspired bite.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Japanese-American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled egg base
  • 0.3333333 cup Japanese mayonnaise
  • 1 tsp rice vinegar
  • 0.5 tsp soy sauce
  • 0.5 tsp wasabi paste optional
Crab and fillings
  • 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
  • Toasted sesame seeds
  • thin nori strips

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the 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, then chill in an ice bath for 10 minutes.
  2. Peel the eggs, then halve them lengthwise. Keep the egg whites for filling and collect the yolks for mashing.
Make the crab yolk filling
  1. Mash the yolks with Japanese mayonnaise, rice vinegar, soy sauce, and wasabi paste until smooth. Mix only until cohesive so the filling stays creamy.
  2. Fold in half the crab, then spoon the filling into the egg whites. Press gently so the tops are level without compacting.
Assemble California roll style
  1. Top each deviled egg with the remaining crab, cucumber, and avocado. Arrange the pieces so they sit visibly on top.
  2. Drizzle with spicy mayo and sprinkle with toasted sesame seeds and thin nori strips. Finish with a light, even coating for a roll-like look.

Notes

For clean slicing and easy piping, chill the halved eggs just until firm before filling (up to 2 hours). Store assembled deviled eggs covered in the refrigerator for 1–2 days; freeze is not recommended. For a lighter option, use low-fat mayonnaise in both the yolk mixture and spicy mayo, keeping the texture creamy.