Deviled eggs with lobster
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 72, total fat 4 G., saturated fats 1 G., proteins 7 G., carbohydrates 1 G., fiber 0 G., cholesterol 117 mg, sodium 167 mg, sugar 0 G.
Calories 72, total fat 4 G., saturated fats 1 G., proteins 7 G., carbohydrates 1 G., fiber 0 G., cholesterol 117 mg, sodium 167 mg, sugar 0 G.
"I think every party should have deviled eggs, but my take on this appetizer is a little different," shares Michelle Ragussis. "These are lobster-filled eggs. If you want New England deviled eggs, the filling definitely has to include lobster. With my recipe, you can make this elegant appetizer without spending a fortune. I hope you all enjoy one of my favorite party appetizers. Traditional deviled eggs are transformed into a delicious little slice of New England."
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 whole lobster, about 700g (or 2 frozen tails if you can't find a live lobster)
- 12 hard-boiled eggs
- 4 tablespoons mayonnaise
- 2 tsp white wine vinegar
- 0.5 tsp ground mustard
- 1 teaspoon finely chopped fresh chives
- A pinch of celery salt
- 2 stalks celery, thinly sliced
- Half a red onion, finely diced
- Finely chopped fresh dill for serving
- Paprika for sprinkling
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Cooking the dish according to the recipe:
- Bring 3–4 inches of water to a boil in a large saucepan. Add the lobster, cover, and steam until cooked through and the shell is bright red, 8–10 minutes. Remove the meat from the shell and cut into 1/2-inch cubes.
- Cut the eggs in half and remove the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, mustard, chives, celery salt, salt and pepper to taste, celery, and onion. Mix all ingredients until creamy.
- Stir in most of the lobster, reserving 24 small pieces. Season the filling with salt and pepper to taste, then spoon it into the egg white halves. Garnish each deviled egg with a sprig of fresh dill and a small piece of lobster. Sprinkle with paprika.
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