Lobster Deviled Eggs

So you say that the last time that you had a Deviled Egg was at a baby shower in the early 90’s? But why? They are so delicious, they feed a crowd, they’re easy to make, they are the perfect thing to bring to a pot luck or a neighborhood BBQ, you probably have all the ingredients in the house, AND you can add stuff like lobster to make them fancy-fancy! So, what are you waiting for? Thanks to Logan’s Daily Catch for their amazing partnership and for all of their delicious seafood offerings!

Lobster Deviled Eggs Recipe


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Lobster Deviled Eggs Recipe

Lobster Deviled Eggs

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  • Author: The Kilted Chef
  • Yield: 24 pieces 1x


Units Scale
  • 12 hard boiled eggs, peeled
  • 1 tbsp fresh dill, chopped
  • 2 tbsp green onions, finely chopped
  • 1/2 cup mayonnaise
  • juice of 1/2 lemon
  • 1 tsp hot sauce
  • 1/2 tsp Hot Under The Kilt Acadian Cajun Seasoning
  • salt and pepper to taste.
  • 1/2 lb lobster meat, chopped


  1. Cut the eggs in half from top to bottom, scoop the yolks into a medium sized bowl.
  2. Add fresh dill, green onions, mayonnaise, lemon juice, hot sauce, Acadian Cajun seasoning and most of the lobster meat ( reserve a bit to place on top of the deviled egg), use a hand mixer to whip until smooth.
  3. Place the filling into a piping bag and pipe into the eggs.
  4. Top with small piece of lobster and a sprig of dill.
  • Category: appetizer, sides, recipe