Description
Lobster Deviled Eggs are a luxurious twist on a classic appetizer, featuring a creamy, velvety filling that melts in your mouth. The delicate sweetness of the lobster meat perfectly complements the rich, tangy egg yolk mixture, creating a delightful flavor experience with every bite.
Ingredients
- Eggs: 6 large, hard-boiled and peeled
- Lobster meat: 1 cup, cooked and chopped
- Mayonnaise: 1/4 cup
- Dijon mustard: 1 tablespoon
- Lemon juice: 1 tablespoon, freshly squeezed
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Chives: 2 tablespoons, finely chopped for garnish
Instructions
- Begin by hard-boiling the eggs: Place them in a pot, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the yolks. Mash until smooth and creamy.
- Gently fold in the chopped lobster meat until evenly combined.
- Using a piping bag or a spoon, fill the egg white halves with the lobster yolk mixture.
- Garnish with chopped chives before serving.
Notes
- Make-ahead: The filling can be prepared a day in advance and stored in the refrigerator. Fill the egg whites just before serving for optimal freshness.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Substitutions: For a lighter version, use Greek yogurt instead of mayonnaise.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: appetizers
- Method: boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 120
- Sugar: 0.5 grams
- Sodium: 150 milligrams
- Fat: 9 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 1 gram
- Fiber: 0 grams
- Protein: 8 grams
- Cholesterol: 150 milligrams
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