Lobster Salad Deviled Eggs
SERVES: 8
PREP TIME: 10 minutes
TOTAL TIME: 45 minutes
COURSE: Appetizer
An elegant twist on the classic hors d’oeuvre that’s incredibly simple (and even more delicious). Make creamy deviled eggs as you normally would—then, crown each one with a mound of our fresh, chef-crafted lobster salad. Every bite is packed with crunchy celery, savory aioli, and of course, plenty of sweet lobster.
Ingredients
- 16 large eggs
- 3 Tbsp. mayonnaise
- 2 tsp. Dijon mustard
- ½ tsp. fresh lemon juice
- Salt and pepper, to taste
- 1 lb. Citarella Lobster Salad
Instructions
- Rinse the eggs with water and place in a medium saucepan. Cover with cold water, place the pan over medium-high heat, and bring to a boil. Turn off the heat, cover, and let the eggs sit in the saucepan for 12 minutes. Transfer the eggs to a medium mixing bowl filled with ice and water. Peel the eggs and chill in the refrigerator for 15 minutes.
- Halve the eggs lengthwise and gently remove the yolks. Place 12 of the yolks in a medium mixing bowl. (The 6 extra yolks can be used in another dish.) Mash the yolks with a fork and stir in the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Fill each egg white with about ¾ of a teaspoon of the yolk mixture, using a spoon or piping bag. Top each filled egg with a generous teaspoon of Lobster Salad and serve.
