1 dozen large eggs, hard boiled
1/2 ripe avocado
3 tablespoons mayonnaise
1 tablespoon purchased wasabi paste (or 1 tablespoon wasabi powder mixed with 1 tablespoon water)
1/4 teaspoon salt
4 ounces Alaska King Crab meat (about 1/2 cup)
24 thin slices of English cucumber
Nori komi furikake (sesame seed–seaweed sprinkle) – optional
2 tablespoons tobiko (flying fish roe)
Peel and halve eggs lengthwise and transfer yolks to a small bowl. Set egg white halves on a platter, cover, and refrigerate.
In a mixing bowl with paddle attachment, mix the avocado well, then add egg yolks and whip to a smooth consistency. Add mayonnaise, wasabi paste, and salt, and mix until smooth.
Spoon mixture into a pastry bag fitted with a plain or large star tip, then 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.
Recipe adapted from D’Lish Deviled Eggs by Kathy Casey