Best 2 California Roll Deviled Eggs Recipes

Calling all sushi lovers! Get ready to embark on a delightful culinary journey as we present California Roll Deviled Eggs, a unique and delicious appetizer that combines the classic flavors of deviled eggs with the refreshing taste of California rolls. This innovative dish is sure to impress your guests and family with its vibrant colors, creamy texture, and burst of flavors.

In this article, you'll find three variations of California Roll Deviled Eggs, each offering a slightly different twist on this creative appetizer. The first recipe stays true to the classic California roll combination, featuring creamy avocado, crunchy cucumber, and succulent imitation crab. The second recipe adds a touch of spicy heat with the addition of sriracha, while the third recipe incorporates the tangy flavor of ponzu sauce for a more authentic Japanese experience.

No matter which recipe you choose, you're in for a treat. These California Roll Deviled Eggs are not only delicious, but they are also easy to make and visually appealing. They are perfect for any occasion, from casual get-togethers to elegant dinner parties. So, gather your ingredients, put on your apron, and let's get cooking!

Here are our top 2 tried and tested recipes!

CLASSIC DEVILED EGGS

Classic Deviled Eggs image

These classic deviled eggs from Food Network are perfect for your next party.

Provided by Mary Nolan

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Steps:

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

CALIFORNIA ROLL

California Roll image

A California roll is a fresh take on traditional Japanese rice rolls. Filled with avocado, crab, and cucumber, it's fresh and crunchy and makes a filling meal. You can use real or imitation crab.

Provided by Allrecipes

Categories World Cuisine Recipes Asian Japanese

Time 1h50m

Yield 5

Number Of Ingredients 14

Ingredients

4 cups water
2 cups uncooked white rice
½ cup seasoned rice vinegar
1 teaspoon white sugar, or as needed
1 teaspoon salt, or as needed
¼ pound cooked crab meat, drained of excess liquid and shredded
1 tablespoon mayonnaise
5 sheets nori (dry seaweed)
1 avocado, sliced
¼ cup red caviar, such as tobiko
1 English cucumber, seeded and sliced into strips
2 tablespoons drained pickled ginger, for garnish
2 tablespoons soy sauce, or to taste
1 tablespoon wasabi paste

Steps:

Wrap a sushi rolling mat completely in plastic wrap and set aside.
Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes.
Combine crab meat with mayonnaise in a small bowl.
Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste

Nutrition Facts : Calories 444.5 calories, Carbohydrate 70.3 g, Cholesterol 93.6 mg, Fat 11.2 g, Fiber 4.1 g, Protein 15.3 g, SaturatedFat 1.9 g, Sodium 1237 mg, Sugar 3.1 g

Tips:

Use hard-boiled eggs that are easy to peel. To make them easier to peel, place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs stand in the hot water for 10-12 minutes, depending on how hard you want them to be. Drain the hot water and immediately run cold water over the eggs until they are cool enough to handle. Peel the eggs under cold water.
For a smoother filling, use a food processor or blender to mix the egg yolks, avocado, mayonnaise, and sour cream. Pulse the ingredients until they are well combined and creamy.
If you don't have crab sticks, you can use imitation crab meat instead. Just be sure to shred it finely so that it resembles crab sticks.
To make the California roll deviled eggs more festive, garnish them with a few pieces of tobiko (flying fish roe) or a drizzle of eel sauce.

Conclusion:

California roll deviled eggs are a delicious and easy-to-make appetizer that is perfect for any party or gathering. They are sure to be a hit with your guests, and they are also a great way to use up leftover hard-boiled eggs. So next time you have a party, give these California roll deviled eggs a try!