Lobster-Stuffed Deviled Eggs

Lobster-Stuffed Deviled Eggs


  • 12 ounces lobster, fresh or frozen (thawed)
  • 12 large hard-cooked eggs, halved (21 ounces)*
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 2 teaspoons lemon juice
  • 1 1/2 teaspoons hot pepper sauce (Cholula® or Tabasco®)
  • 1/2 teaspoon garlic powder
  • 1 1/2 tablespoons parsley, chopped
  • 1 1/2 tablespoons fresh tarragon, chopped
  • 24 small tarragon sprigs
  • Salt and pepper, to taste
  • Paprika, as needed

* If using peeled, hard-cooked egg product.


  1. Chop lobster meat, saving 24 small pieces for garnish.
  2. Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce, and garlic powder; mix until yolks are smooth.
  3. Fold in lobster, parsley, and chopped tarragon. Add salt and pepper to taste.
  4. Cover and refrigerate mixture, if desired, up to 2 hours.
  5. Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika.
  6. Serve immediately.

Yield: 24 egg halves

Recipe and photo used with permission from: American Egg Board

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