These Lobster Deviled eggs are the queen of Deviled Eggs! Loaded with lobster, mayo, mustard, chives, dill pickle relish, old bay seasoning, and lemon juice, these deviled eggs will be the talk of your party, and most likely the first thing to go! Make these deviled eggs as a great appetizer for any brunch, family BBQ, memorial day or any dinner party!
Skipper’s Bay Lobster
I wrote this recipe for our friends at Skipper’s Bay Lobster! They sell perfectly cooked Maine lobster along with their lobster Nectar which is the jarred drippings from the lobster shells when they pick it. It is pure liquid gold! Their lobster is so delicious and its so nice to not have to worry about cooking and picking the lobster yourself.
If you don’t have access to their lobster, you can cook your own or buy cooked lobster meat at you favorite grocery store. Most seafood departments will steam a lobster for you if they dont have cooked lobster meat for sale (didn’t know that!)
To cook your own Lobster:
You will need a lobster (around 1 pound), 1 sliced lemon, a handful of herbs, 1 head of garlic, cut in half, and 1/4 cup kosher salt per gallon of water.
Fill a large stock pot 2/3 full with water. Add lemon, herbs, garlic and salt and bring water to a boil. Boil whole lobsters for 8-9 minutes or until bright red. If you are cooking just lobster tails, boil for 4-5 minutes. As the lobster boils, prepare a large bowl of ice water. Remove the lobster from the pot and place the lobster in ice water to stop the cooking.
For other lobster recipes, check out our Cioppino and Cajun seafood pasta.
About These Lobster Deviled Eggs
Eggs Cook your own hard boiled eggs for the best quality eggs. You can make them ahead of time so you have eggs prepared for when you are ready to make your deviled eggs. See my cooking method below!
Fill a medium pot with 3 inches of water and bring to a boil. Once boiling, carefully place the eggs in the water with a large spoon and let boil for 10 minutes. Remove from heat and run cold water continuously over the eggs for a minute and let them sit for five minutes. Peel the eggs under running water. Dry the eggs well and cut them in half, placing the egg whites on a plate and the yolks in a medium bowl.
Confession, I have bought store bought eggs when I have to make a large quantity, or when i’m in a time crunch.
Lobster You will need 4 oz. of cooked lobster for this recipe. Set aside 12 pretty 1 inch lobster pieces for the garnish and then chop the remaining lobster into bit size pieces. For an extra punch of flavor, you can sauté the lobster in 1 Tablespoon of butter and a pinch of old bay. (See above under Skippers Bay Lobster for Lobster options)
Mayonnaise Dukes mayonnaise is my go-to, hands down. Use your favorite mayonnaise, but if you have never used Duke’s – I highly suggest giving it a try!
Dijon Mustard Dijon gives a nice tangy bite to these deviled eggs. You can use whole grain mustard if you prefer.
Chives Fresh Chives in this recipe give a nice fresh and mild onion flavor. If you can’t find chives, you can use fresh dill or parsley as well.
Dill Pickle Relish Pickle relish gives a these deviled eggs an acidic balance to all of the rice flavors. I like to use Mt. Olive Relish.
Old Bay Seasoning You can’t go wrong with Old bay Seasoning and Lobster!
Lemon adds a bright fresh citrus bite to these deviled eggs.
Salt & Pepper Season these deviled eggs to taste with kosher salt and pepper. I like to crack fresh pepper on the top of the deviled eggs as garnish.
What to Serve with These Delicious Lobster Deviled Eggs
Deviled eggs are super versatile – they can be served at just about any party from your super casual Saturday brunch or backyard BBQ to the fanciest formal event. Deviled eggs, especially with LOBSTER, are always great with a dry champagne or sparkling wine. Can’t go wrong. If it seems like we pair champagne or sparkling wine with a lot of things, that’s because it really does pair with almost anything (the somm in our family even says so). They’d also pair well with your favorite European lager, blonde ale or hard cider.
Recipe
Lobster Deviled Eggs
I love a good deviled egg. Load it with Lobster and you’ve got the Queen of all deviled eggs!
Ingredients
- 6 Eggs
- 4 oz. cooked Lobster meat
- 3 Tbsp. Mayonnaise
- 1 tsp. Dijon Mustard
- 1 Tbsp. Chives, plus more for garnish
- 2 Tbsp. Dill Pickle Relish
- 3/4 tsp. Old Bay Seasoning
- 1 tsp. Lemon Juice (about half of a lemon)
- Salt and Pepper
Directions
- Step 1 Fill a medium pot filled with 3 inches of water and bring to a boil. Once boiling, carefully place eggs in the water with a large spoon and let boil for 10 minutes. Remove from the heat and run cold water continuously over the eggs for a minute. Let them sit in the water for 5 minutes.
- Step 2 Peel the eggs under running water. Dry the eggs well and cut them in half, placing the egg whites on a plate and the yolks in a medium bowl.
- Step 3 Cut twelve pretty 1” inch lobster pieces to save as the garnish and chop the remaining lobster into bite size pieces. For an extra punch of flavor, you can sauté the lobster in 1 Tablespoon of butter and a pinch of old bay.
- Step 4 Place the yolks in a bowl and smash with a fork. Add mayo, dijon, chives, dill pickle relish, old bay seasoning, lemon and chopped lobster. Mix until combined. Season to taste with salt and pepper.
- Step 5 Evenly spoon the filling into the egg whites. Garnish with lobster pieces, chives and black pepper. Serve and enjoy!
About the Author
Lauren is a classically trained, professional chef. A culinary school graduate, she has spent time working organic farms in the Italian countryside and was the pastry/sous chef at a high profile restaurant in Dallas prior to becoming a full-time personal chef. Her cooking style is often referred to as “rustic.” Being a personal chef, she is not bound by a single type of cuisine and has had the opportunity to experiment with hundreds of regional recipes from all over the world.
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