Description
Lobster Deviled Eggs are an elegant twist on the classic appetizer, combining creamy, tangy deviled egg filling with tender chunks of fresh lobster. Perfect for parties or special occasions, this recipe blends smooth mayonnaise, fresh lemon juice, Dijon mustard, and rich lobster meat to create a decadent yet simple bite-sized treat with smoky paprika and chive garnishes.
Ingredients
Scale
Egg Mixture
- 12 large eggs
- 3/4 cup light mayonnaise
- 1 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Seafood
- 1 cup coarsely chopped cooked lobster (about 3 lobster tails)
Garnishes
- Lobster pieces for garnish
- Smoked paprika, for sprinkling
- Chopped fresh chives
Instructions
- Boil eggs: Place the eggs in a single layer in a large pot and cover with water just enough to barely cover them. Heat on the stovetop until the water reaches a boil.
- Cook eggs in hot water: Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes to cook through without over boiling.
- Cool eggs: Rinse the eggs under cold running water to cool them quickly, then refrigerate until fully chilled.
- Peel and halve eggs: Carefully peel the cooled eggs and cut each one lengthwise into halves.
- Prepare filling: Remove the yolks and place them in a mixing bowl. Mash the yolks with a fork, then add mayonnaise, lemon juice, Dijon mustard, salt, and pepper to taste.
- Mix filling: Using an electric mixer, beat the yolk mixture on medium speed for about 2 minutes until it becomes smooth and creamy.
- Add lobster: Gently fold the chopped cooked lobster into the yolk mixture to combine evenly.
- Fill egg whites: Spoon or pipe the lobster yolk mixture into the egg white halves, arranging them on a serving or egg platter.
- Garnish: Place one small piece of lobster on top of each filled egg. Sprinkle with smoked paprika and freshly chopped chives for color and flavor.
- Chill and serve: Refrigerate the prepared deviled eggs until ready to serve, allowing flavors to meld and eggs to stay fresh.
Notes
- For perfectly cooked eggs, avoid boiling vigorously to prevent rubbery whites and gray-green yolk rings.
- You can prepare these deviled eggs up to a day in advance and store them covered in the refrigerator.
- Use light mayonnaise for a less heavy, creamy filling.
- Adjust seasoning with salt, pepper, and lemon juice to suit your taste.
- Chilling eggs after boiling stops the cooking process and makes peeling easier.
- Substitute Dijon mustard with whole grain mustard for a different texture and flavor.
