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Lobster-Stuffed Deviled Eggs
Yield: 24 egg halves
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Lobster, fresh or frozen (thawed) |
12 oz. |
- |
| Hard-cooked eggs, halved |
1 lb. 5 oz.* |
12 large |
| Mayonnaise |
- |
1/3 cup |
| Sour cream |
- |
1/3 cup |
| Lemon juice |
- |
2 tsp. |
| Hot pepper sauce (Cholula® or Tabasco®) |
- |
1 1/2 tsp. |
| Garlic powder |
- |
1/2 tsp. |
| Parsley, chopped |
- |
1 1/2 Tbsp. |
| Fresh tarragon, chopped |
- |
1 1/2 Tbsp. |
| Tarragon sprigs |
- |
24 small |
| Salt and Pepper |
- |
To taste |
| Paprika |
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As needed |
DIRECTIONS
- Chop lobster meat, saving 24 small pieces for garnish.
- Place yolks in mixing bowl. Add mayonnaise, sour cream, lemon juice, hot pepper sauce, and garlic powder; mix until yolks are smooth. Fold in lobster, parsley, and chopped tarragon. Add salt and pepper to taste. Cover and refrigerate mixture, if desired, up to 2 hours.
- Fill each egg white with a heaping spoonful of lobster mixture. Top each half with reserved pieces of lobster and sprig of tarragon; sprinkle with paprika. Serve immediately.
*If using peeled, hard-cooked egg product.
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