Lobster Deviled Eggs
- Level: Easy
- Yield: 24 halves
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 72
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 7
- Cholesterol
- 117
- Sodium
- 167
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
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
Directions
- 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.