Lobster-Stuffed Eggs

Oxmoor House
8 to 10 servings


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1/2 pound finely chopped, cooked lobster
2/3 cup mayonnaise
1 tablespoon chili sauce
1 teaspoon grated onion
1 teaspoon chopped green pepper
1 teaspoon chopped pimiento
12 hard-cooked eggs
Fresh parsley leaves


Combine lobster, mayonnaise, chili sauce, onion, green pepper, and pimiento; stir well. Cover and chill.

Slice eggs in half lengthwise, and remove yolks. Mash yolks, and add to chilled mixture, stirring well. Stuff whites with lobster mixture. Garnish each stuffed egg with a parsley leaf.

Created date

February 2010