Photo: Becky Luigart-Staynor Photo by: Photo: Becky Luigart-Staynor

Lobster Deviled Eggs

Deviled eggs are considered a Southern staple but this recipe gives them a touch of elegance by adding lobster. The combo makes for the perfect appetizer.

Coastal Living JUNE 2009

  • Yield: Makes 2 dozen
  • Cook time: 28 Minutes
  • Prep time: 40 Minutes


  • 12 hard-cooked extra-large eggs, peeled
  • 3/4 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 cup coarsely chopped cooked lobster
  • Smoked paprika
  • Chopped fresh chives


1. Cut eggs in half lengthwise. Place yolks in a medium bowl; place whites on a serving platter. Mash yolks with a fork until crumbly. Add mayonnaise and next 5 ingredients; beat at medium speed with a mixer until smooth. Gently stir in lobster.

2. Spoon filling into whites. Sprinkle tops with smoked paprika and fresh chives. Cover and chill until ready to serve.


Go to Full Version of

Lobster Deviled Eggs Recipe