Lobster Deviled Eggs (Printable Version)
Classic deviled eggs enhanced with fresh lobster, creamy mayonnaise, lemon, and hints of smoked paprika.
# Everything You’ll Need:
→ Eggs
01 -
12 large eggs
→ Sauce
02 -
3/4 cup light mayonnaise
03 -
1 tablespoon fresh lemon juice
04 -
1 teaspoon Dijon mustard
05 -
Salt to taste
06 -
Black pepper to taste
→ Filling
07 -
1 cup coarsely chopped cooked lobster meat (approximately 3 lobster tails)
→ Garnish
08 -
Lobster pieces for garnish
09 -
Smoked paprika
10 -
Chopped fresh chives
# Steps to Cook:
01 -
Place eggs in a single layer in a saucepan and cover with water just enough to submerge them. Bring to a boil over medium-high heat.
02 -
Remove from heat and let eggs sit in hot water for 10 minutes to hard boil.
03 -
Drain hot water and rinse eggs under cold running water until fully cooled. Refrigerate until chilled. Peel and slice eggs in half lengthwise.
04 -
Scoop yolks into a bowl and mash them with a fork. Add mayonnaise, lemon juice, Dijon mustard, salt, and black pepper. Beat mixture with a mixer at medium speed for 2 minutes until smooth.
05 -
Gently fold the chopped lobster meat into the yolk mixture until evenly combined.
06 -
Using a spoon, fill the egg white halves with the yolk and lobster mixture. Place a piece of lobster on top of each for garnish.
07 -
Sprinkle smoked paprika and chopped chives over the filled eggs. Refrigerate until ready to serve.
# Extra Suggestions:
01 -
For optimal flavor, use fresh lobster meat. Ensure eggs are completely cooled before peeling to maintain smooth halves. These can be prepared several hours ahead and kept refrigerated.