Friday, October 7, 2016

California Roll Sushi DEVILED EGGS

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 OH BOY... Deviled Eggs!

But not just any deviled eggs, these have all of the flavor and ingredients found inside the most popular Sushi roll... The Famous California Roll.  A bit of fish (in this case I used lump Crab meat, but some smoked salmon would work as well), Cucumber, Avocado, Wasabi Paste...

All gloriously displayed in the form of a Deviled Egg!

Talk about dressing to impress.

These have a spectacular presentation.  My favorite little detail you can see in the photo just below that shows just a dot of Wasabi paste on the large flat part of the deviled egg.  Very pretty.

I recently brought this plate to a very competitive Church basement potluck meal.  The Oohs and Aahs as I placed my platter next to more standard deviled egg fare were appreciated,  but the best part of the day was the empty plate and compliments I took home...

Love these!  ENJOY indeed.

 OK... Here's what I did...

California Roll Sushi
Deviled Eggs

  • 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • For the Deviled Egg Goo
  • 6 TBS Mayonnaise (More or Less as needed)
  • 1/3 Cup Cucumber, very finely diced
  • 1 TBS Soy Sauce
  • 1 TBS Rice Wine Vinegar
  • 1 TBS Wasabi Paste
  • Pinch each Salt and Pepper 
  • FOR THE Garnish (This time, California Roll Essentials) -
    24 Dime Size pieces of quartered Cucumber slices, thin cut, cut into 4 pie shaped triangles
  • 24 Long Quarter size pieces of Avocado (Additional slices for garnishing the plate... People love Avocado)
  • 24 Half teaspoons of Lump Crab Meat (Optional, can use Smoked Salmon)
  • Additional dots of Wasabi Paste
  • Dusting of Smoked Paprika
Cooking Directions
  1. First, FOR THE EGGS...
    Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  2. Use a fork to mash the yolks and mix in the Mayo, Cucumber, Soy Sauce, Rice Wine Vinegar, Wasabi paste, Salt, Pepper..  Mix until completely smooth (I prefer to use a food processor).  Take a look at the consistency.  If the mix is too grainy, thick, add additional mayonnaise to thin the mix.  Add carefully, too much mayo and the mix is too thin to hold the shape when piped.
  3.  Taste the mix, add additional spices as you like.
  4. Place the yolk mixture into a piping bag with a large star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.  Leave about 1/4th of the egg cavity empty.  This is where you add the Sushi ingredients
  5. Arrange the eggs on a serving dish.  Add the garnish of the Additional Cucumber triangles, Avocado pieces and Crab Meat ... you could even add a sprinkling additional smoked Paprika around the edges to add even more color..
  6. Dot each egg with a small hit of Wasabi Paste
  7. Best to serve chilled. ..and of course, ENJOY!

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