To me, every party needs deviled eggs, but my deviled eggs are a little different. They are lobster deviled eggs. I mean, if you want New England-style deviled eggs then we are definitely talking lobster. The best thing is you can make this elegant party snack without spending a fortune. I hope you all enjoy one of my favorite party snacks. This transforms a regular old-time snack into a sexy little piece of New England.
| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 24 halves |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 72 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 117 mg |
| Sodium | 167 mg |
Reviews
This is one of the few dishes that I followed the recipe, and it turned out perfect. I garnished the eggs with Old Bay and capers to add a little zing, but the egglobster filling flavor is amazing. For 2 dozen, I used the meat from 1 1/2 6 oz. lobster tails.
My friends love Deviled Eggs! Recently, for two special occasions, I ramped them up using this recipe. Wow…everyone loved them and I was asked for the recipe. I followed the recipe, with the exception of adding a little more mayo…use your judgement here. We live on the Maine coast; instead of cooking the lobster myself, I went to our local fish market and bought a half pound of cooked, picked lobster….it was the perfect amount. As we say in Maine….this recipe is a “keepah”!
I love variations on deviled eggs. I have 4 basic deviled eggs I make for family affairs. This could well become a fifth, depending on the families reaction. Knowing how they love lobster, I suspectit will be very favorable. The recipe itself is straight forward and not difficult to follow.
Amazing flavors, easy to make…and a creative N.E. twist on a classic. Will make these again for sure!!
Fantastic! I did substitute crawfish for the lobster as I live in Mississippi and fresh crawfish are abundant and fresh lobster is nonexistent. I’ve learned that if you’re not in New England then don’t eat the lobster. Anyway these eggs were fantastic and I hope I have the chance in the future to watch Michelle take us to her beautiful area of the country and teach us about the food found there. (funny story Roriness!
If there are deviled eggs around I can wipe out out an easy dozen myself!!!! But instead of paprika, Chesapeake Bay Seafood Seasoning is the bomb!!!! ;-
so so not quite worth it
I love eggs. I love lobster. Iove deviled eggs. Put them together and WOW. Best deviled eggs ever. The filling was tasty even without the lobster but adding it in made this a superb dish.
I LOVE THESE! Funny story, I work with someone who was not allowed to have “deviled eggs” growing up because they say devil and now here we throw on some shellfish, another biblical abomination and WOOOOOOOOOOOOOHEEEEEEEEEEE, they are perfect for sinners like me! I love them. (and all that other part is just anecdotal and meant to be funny, I respect your right not to eat certain foods. My new England Recipe File, Recipe $1
This is a delicious recipe. I made this tonight and it was awesome. The celery salt really highlighted the lobster flavor. Great recipe.