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

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Ingredients

Units USM Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

---

Instructions

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