
Lobster Stuffed Deviled Eggs

Lobster Stuffed Deviled Eggs
Yield: 24 egg halves
Yield: 24 egg halves
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.
lobster, fresh or frozen (thawed) |
12 oz.
|
hard-cooked eggs (12 large), halved |
1 lb., 5 oz.*
|
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, as needed |