Appetizer Recipes

Lobster-Stuffed Deviled Eggs

Lobster-Stuffed Deviled Eggs

Yield: 24 egg halves

Ingredients

  • 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

Instructions

  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.

Attribution

Recipe and photo used with permission from: American Egg Board



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