Lobster Deviled Eggs
Prep time
Cook time
Total time
Deviled eggs are a must at picnics, but why not up your game and make lobster deviled eggs for an indulgent appetizer?
Recipe type: Appetizer
Cuisine: American
Serves: 6
  • 4 large eggs
  • 2 4 ounce lobster tails
  • ¼ cup mayonnaise
  • 1½ teaspoons white wine vinegar
  • 1½ teaspoons grainy Dijon mustard
  • ⅛ teaspoon kosher salt
  • dash of cayenne pepper
  • 1-2 strips cooked bacon, crumbled
  • chopped chives for garnish
  1. Add eggs to a large pot and fill with water until the water is 1½" over the eggs. Heat over medium high heat. Once eggs just start to boil, turn off the heat and cover them. Let them sit for 14 minutes. Rinse under cold water and set aside.
  2. Add the lobster tail to the pot and fill with water until water is 1½" over the lobster tail. Heat over medium heat and just bring to a simmer. You will probably have to turn the heat down to keep it at a simmer. Cook for 6 minutes. Drain water and rinse with cold water to stop the cooking.
  3. Peel the eggs then cut them in half lengthwise. Remove the yolk and place into a bowl. Do this with all of the eggs. You can discard or eat the extra two halves of egg whites,
  4. Add the mayonnaise, vinegar, mustard, salt and cayenne to the egg mixture and mix. You'll need to smash the egg whites as you mix so that everything becomes creamy.
  5. Spoon the yolk mixture into a small mason jar and top with crumbled bacon.
  6. Cut the lobster into 6 pieces and place 1 piece into each egg white half.
  7. Arrange eggs onto plate and place the mason jar near the eggs. Insert a small spoon into mason jar so that yolk mixture can be spooned out.
  8. Serve.
Make at least 1 extra egg for every 6 halves you're going to serve. So for 6 halves make 4 eggs. For 12 halves make 8 eggs.
Recipe by My Man's Belly at https://mymansbelly.com/2017/02/24/lobster-deviled-eggs/