California Roll Deviled Eggs

• 12 hard-cooked eggs
• Filling
• 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
• Topping
• 2 ounces alaska king crab meat or 1/3-1/2 cup alaska king crab meat
• 1 English cucumber, sliced into 24 fans (See Tip in Instruction #4)
• Nori Komi Furikake (sesame seed-seaweed sprinkle)
• 2 tablespoons tobiko (flying fish roe)

1. Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter.
2. In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, wasabi paste, and salt, and mix until smooth. Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Alternatively, fill the eggs with a spoon, dividing the filling evenly.
3. Top each egg half with a little crabmeat, a cucumber fan, a sprinkle of furikake and about 1/4 teaspoon tobiko.
4. Tip: To make tiny cucumber fans, quarter a 4-inch piece of English cucumber lengthwise. Then cut each quarter into 18 thin slices -- the goal is to get 3 tiny slices per "fan.".

eggs, filling, avocado, mayonnaise, purchased wasabi paste, salt, topping, crab meat, cucumber, furikake

Taken from www.food.com/recipe/california-roll-deviled-eggs-515263 (may not work)