Avocado Masago Cream Deviled Egg ☆

my favorite low carb snack

Avocado Masago Cream Deviled Eggs ☆

Creamy, briny, and fresh — topped with a beautiful masago finish

A bright green filling made with avocado and egg yolk, seasoned simply with salt and pepper, and topped with vibrant orange masago for color and flavor. A perfect fusion-style appetizer or snack!

Making Time: 15 min
Makes: 8 halves (from 4 eggs)

Ingredients

• 4 large eggs

• 1 ripe avocado

• 2 tbsp kewpie

• 1 - 2 tbsp masago (plus more for topping)

• Salt & black pepper, to taste

• Cherry tomatoes, cilantro, nori, and tempura crunch (garnish topping)

Instructions

1. Boil the eggs:

• Place eggs in a pot of cold water. Bring to a boil, then reduce to a simmer and cook for 7–10 minutes.

• Transfer to ice water immediately to cool, then peel.

2. Halve & remove yolks:

• Cut each egg in half lengthwise and gently remove the yolks into a bowl.

• Set the whites aside on a serving plate.

3. Make the filling:

• Mash together the egg yolks, avocado, masago, and kewpie until smooth.

• Add salt and pepper to taste.

4. Fill the egg whites:

• Spoon or pipe the avocado masago mixture back into the egg white halves.

5. Garnish:

• Top each with a cherry tomatoes, cilantro, nori, and tempura for a finish.