| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 48 pieces |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 48 pieces |
Ingredients
- 2 dozen eggs
- 2 (1 1/4 pound) lobsters, steamed, shelled, and chopped
- 1 tablespoon of mustard
- 3 shallots
- 2 tablespoons of mayonnaise
- 2 tablespoons of capers
- 1 bunch of minced chives
Instructions
- Simmer eggs in lightly salted water for 12 to 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.
Nutrition Facts
| Serving Size | 1 of 48 servings |
| Calories | 56 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 110 mg |
| Sodium | 146 mg |
| Serving Size | 1 of 48 servings |
| Calories | 56 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 7 g |
| Cholesterol | 110 mg |
| Sodium | 146 mg |
Reviews
Wow! Tyler you are da man! These deviled eggs are so amazingly good. I have been told by my coworkers that I had better have these with me everytime we have a dinner. I made two dozen and they disappeared fast. We had people running back to the table just to make sure they got second helpings!
I should have realized that something was wrong when the amount of chopped shallots equaled the amount of chopped lobster. I could have kicked myself for not catching that one. It’s onion salad, not lobster salad.
The recipe reads incomplete (you need to dice the shallots) and needs to be seriously revised in order to avoid the costly mistake I made. I’m going to try to add a lb of on-hand crab meat to mellow out the onion flavor, so I don’t have to throw it away. The idea of garnishing with more onion flavor is knee-slapping funny at this point.
The recipe reads incomplete (you need to dice the shallots) and needs to be seriously revised in order to avoid the costly mistake I made. I’m going to try to add a lb of on-hand crab meat to mellow out the onion flavor, so I don’t have to throw it away. The idea of garnishing with more onion flavor is knee-slapping funny at this point.