Crab Deviled Eggs are an easy, delicious variation of the classic recipe. It’s like your favorite California Roll in deviled egg form. The creamy yolks are combined with wasabi for a spicy kick, then they’re topped with crab, avocado and cucumber.
PS – For the easiest to peel eggs, try out these Instant Pot Hard Boiled Eggs. I also have an Instant Pot Deviled Eggs recipe.
Ever since I learned how easy it is to make hard boiled eggs in the Instant Pot, I’ve been playing around with deviled egg variations. This recipe for Crab Avocado Deviled Eggs was inspired by one of our favorite restaurants, The Hammond, in Camas, Washington.
They’ve had California Roll style deviled eggs on their menu for as long as I can remember, but I finally gave them a try a few weeks ago. Even though they sounded amazing, the thing holding me back was that Rick absolutely refuses to eat deviled eggs. In reality, he won’t eat eggs prepared any way other than scrambled.
So, I knew that if I ordered them, I’d be responsible for eating the entire portion myself.
I threw in the towel after three eggs, but I was instantly hooked on their yummy flavor.
So, I set out to recreate them at home. And today I’m here to share this yummy recipe with you! I wasn’t sure what to call them – Crabby Deviled Eggs? Wasabi Deviled Eggs? California Roll Style Deviled Eggs? So, I’ll leave that final decision up to you.
But I do hope that you give these Crab Deviled Eggs a try because they are so good!
🛒 Ingredients Needed
Here’s what you’ll need to make these avocado deviled eggs:
- Hard Boiled Eggs: If you’ve got one, be sure to try out these Instant Pot Hard Boiled Eggs for the easiest method.
- Mayonnaise: This helps to make your deviled eggs extra creamy.
- Wasabi Paste: I blended a couple teaspoons of wasabi paste into my yolks for a spicy kick. If you are sensitive to heat, you can halve this amount, or leave it out entirely.
- Crab: I used local dungeness crab, but any crab will work. Or you can substitute cooked shrimp. You can also use imitation crab meat.
- Avocado: Essential for the California Roll vibe we’re going for here.
- Cucumber Slices: Add a delicious, refreshing crunch.
- Radish: I love the bright pop of contrasting color from the red radish, but this is totally optional.
- Black Sesame Seeds: Again, totally optional, but I love the flavor they add and that extra bit of garnish.
📋 How to Make Them
- Add eggs to a large saucepan + top with enough cold water to cover eggs by about 1 inch.
- Bring the water to a boil.
- As soon as the water boils, remove the pan from the heat and cover.
- Let stand 13 minutes. Then, drain, and transfer eggs to an ice-water bath until cold.
- Peel eggs, and cut in half lengthwise.
- Transfer egg yolks to a medium bowl, and mash with a fork until smooth.
- Combine the mashed yolks with mayonnaise, wasabi, and salt.
- Pipe or spoon filling into the egg whites.
- Top with crabmeat and garnish with avocado, cucumber, radishes and black sesame seeds.
🥚 How do you Make Mashed Yolks with Deviled Eggs?
Place the yolks in a medium bowl and use the tines of a fork to mash them until they become smooth. They will smooth out even more when combined with the mayo.
🕕 How Far Ahead Can I Make Them?
- You can make deviled eggs up to 2 days before you plan to serve them. However, I would leave off the toppings until right before you plan to serve them. Store the prepared eggs in the refrigerator in an airtight container.
ℹ️ Are Deviled Eggs Keto?
- Yes! As long as the mayonnaise you’re using is keto-friendly, these deviled eggs are keto approved.
🍴 What do you Serve with Deviled Eggs?
- Pretzel Bites with Cheese Dip
- Toasted Ravioli
- Sausage Bites in White Wine with Creamy Mustard Dip
- Prosciutto Wrapped Avocado Appetizers
- Baked Goat Cheese Appetizer
- Filet Mignon Bites with Creamy Horseradish Sauce
Crab Deviled Eggs Recipe
- 1 dozen eggs
- ½ cup mayonnaise
- 2 teaspoons wasabi paste
- ¼ teaspoon salt
- ½ cup cooked crab meat
- 1 avocado (thinly sliced)
- ½ cucumber (thinly sliced)
- Radishes (thinly sliced)
- Black sesame seeds
- Place eggs in a large saucepan. Add enough cold water to cover eggs by about 1 inch. Bring to a boil. Cover, and remove from heat. Let stand 13 minutes. Drain, and transfer eggs to an ice-water bath until cold.
- Peel eggs, and cut in half lengthwise. Transfer yolks to a medium bowl, and mash with a fork until smooth. Stir in mayonnaise, wasabi, and salt. Pipe or spoon filling into whites. Top with crab meat and garnish with avocado, cucumber, radishes and black sesame seeds.
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