Source: Recipe and photo courtesy of Alaska Seafood Marketing Institute
Deviled eggs have transitioned from the picnic table to the restaurant table as chefs add signature touches to the all-American snack. With eggs a staple in every restaurant kitchen, it’s easy to whip up a quick bar bite by cross-utilizing ingredients from an entrée or appetizer. Chef Casey adds crab, cucumber and avocado to mimic the flavors of California roll sushi.
1 dozen hard-cooked eggs
1/2 ripe avocado
3 tbsp. mayonnaise
1 tbsp. wasabi paste (or 1 tbsp. wasabi powder mixed with 1 tbsp. water)
1/4 tsp. salt
4 oz. Alaska king crab meat, cooked (about 1/2 cup)
24 thin slices English cucumber
Nori komi furikake (sesame seed–seaweed sprinkle, optional)
2 tbsp. tobiko (flying fish roe)
- Peel and halve eggs lengthwise; transfer yolks to small bowl. Cover egg white halves and refrigerate.
- In mixer with paddle attachment, beat avocado well; add egg yolks to bowl and whip to a smooth consistency. Add mayonnaise, wasabi paste and salt; mix until smooth.
- Spoon mixture into pastry bag fitted with a plain or large star tip. 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.