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Lobster Deviled Eggs

Yields6 ServingsPrep Time20 minsTotal Time2 hrs 20 mins

In the South, it’s a tradition to serve deviled eggs at every event - and nothing will get you the “side eye” faster than hosting a party without them! I stick to tradition but I bend the rules a bit and add a special
twist by topping my deviled eggs with luscious lobster tails! The filling has all of the decadent creaminess and spices that we all love, but just between us, I add a hint of curry powder for that extra kick that will have your guests asking “what is that?!?” Don’t dare tell them our secrets – keep them guessing! And if by chance you are counting calories instead of blessings, lighten up your eggs by using reduced fat mayo or nonfat plain Greek yogurt!

 2 (4-6 oz.) lobster tail
 6 large eggs
  cup nonfat plain Greek yogurt
 2 tsp yellow mustard
 1 ½ tsp distilled white vinegar
 ½ tsp curry powder
 ½ tsp salt
 ½ tsp sugar
 hot sauce, to taste
 Paprika, for garnish
 Fresh chives, for garnish

Gently place eggs in large saucepan. Pour in just enough cold water to cover eggs. Bring water to a rolling boil over medium-high heat.


Once water boils, add in lobster tails. Cover pot with lid and remove from heat. Let eggs and lobster rest for 12-15 minutes in hot water.


Submerge eggs and lobster into ice bath for 10-15 minutes.


Remove lobster tails from shells and cut into 12 thin slices and set aside.


Peel eggs under cold running water and cut lengthwise. Place cooked yolks into a bowl and arrange whites onto a platter.


Mix together egg yolks, yogurt, mustard, vinegar, curry powder, salt, sugar, and hot sauce until smooth and creamy. Taste and adjust any seasoning to your desired preference.


Spoon or pipe filling (using a plastic bag) into egg whites.


For best presentation, sprinkle a pinch of paprika over prepared eggs and arrange lobster slice on an angle in filling and top with chives.

Nutrition Facts

Servings 6