Lobster Deviled Eggs


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A great twist on your basic deviled eggs you might want to make a double batch.

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  • 2 dozen eggs
  • 2 (1 1/4 lb.) lobsters, steamed, shelled, and chopped
  • 1 Tbl. of mustard
  • 3 shallots
  • 2 Tbl. of mayonnaise
  • 2 Tbl. of capers
  • 1 bunch of minced chives

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Simmer eggs in lightly salted water for 12-15 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.

Makes 48 pieces. 

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