Whipped deviled eggs with lobster feature a creamy, velvety egg yolk filling infused with a touch of tangy mustard and mayo, then topped with a succulent lobster meat. This luxurious twist on a classic appetizer combines rich flavors and smooth textures for a perfect bite-sized indulgence.
Whipped Deviled Eggs with Lobster
Rated 5.0 stars by 1 users
Category
Appetizers
Servings
12
Prep Time
15 minutes
Add a squeeze of lime for an extra touch of flavor.
Author:Audra Reddy
Ingredients
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6 eggs
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3 T. Heavy cream
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2 Tablespoons mayonnaise
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2 teaspoons Dijon mustard
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1 tsp. White vinegar or apple cider vinegar
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Pinch of salt and pepper
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Chopped dill for topping
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Chopped lobster for topping
Hard boiled eggs
Egg Filling
Directions
Hard boiled eggs
In a small pan add eggs and cover with water and put a lid on the pan. Add to stovetop and bring to a boil. Once boiling, turn off the burner and let the eggs sit for 10 minutes. Remove eggs and place in an ice bath until they are completely cooled. Remove and dry off eggs. Peel eggs or store in the refrigerator until ready to use. To peel your eggs - Tap the eggs against a hard surface and roll the eggs until the shell is completely cracked. Run under water to peel your eggs.
Egg Filling
Peel the eggs and slice in half lengthwise. Remove the yolks into a bowl and add the heavy cream, mayo, mustard, vinegar and season with salt and pepper. Whip the mixture with an electric mixer until light and fluffy. Scrape down the sides once halfway through mixing.
Scrape the mixture into a plastic bag or piping bad and snip off the corner. Pipe the filling into each egg half. Top with dill springs and a small pice of lobster.
Recipe Note
To make the eggs even creamier, try adding 1 Tablespoon softened butter.
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