Best Lobster Deviled Eggs Recipes

Lobster Deviled Eggs image

Provided by Tyler Florence

Time 15m

Number Of Ingredients 0

Steps:

Mash 6 hard-boiled egg yolks, 4 ounces chopped cooked lobster meat, 1 teaspoon dijon mustard, 1 tablespoon chopped shallot, 2 tablespoons mayonnaise, 1 tablespoon capers and 1 tablespoon chopped chives. Spoon into the egg whites; top with more chives.

Lobster Deviled Eggs image

Provided by Michele Ragussis, Food Network Star Season 8 Finalist

Time 40m

Yield 24 halves

Number Of Ingredients 12

1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster)
1 dozen eggs, hard boiled
4 tablespoons mayonnaise
2 teaspoons white wine vinegar
1/2 teaspoon ground mustard
1 teaspoon finely chopped fresh chives
Pinch celery salt
Salt and freshly ground black pepper
2 stalks celery, thinly sliced
1/2 red onion, finely diced
Finely chopped fresh dill, for garnish
Paprika, for sprinkling

Steps:

Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika.

2-Timing Lobster Deviled Eggs image

Provided by Tyler Florence

Categories appetizer

Yield 48 pieces

Number Of Ingredients 7

2 dozen eggs
2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
1 tablespoon of mustard
3 shallots
2 tablespoons of mayonnaise
2 tablespoons of capers
1 bunch of minced chives

Steps:

Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives.