Lobster Deviled Eggs

Lobster Deviled Eggs

What could be better than a lobster deviled egg? A rich, buttery filling loaded with fresh lobster and finished with a hint of smokiness from crumbled bacon, takes your Easter leftovers and the classic party pleaser to new heights. We think you’ll find very few things are better.

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  • 1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove from heat and let stand, covered, for 15 minutes. Drain and place eggs in an ice water bath to let cool. Peel and halve lengthwise.
  • 2. Place yolks in a medium bowl and mash with a fork. Add butter, mayonnaise and tarragon and stir with fork until smooth. Season with salt and pepper.
  • 3. Shell the lobster, reserving the meat from the claws and tail. Chop the lobster meat into 1/2" pieces and fold into the yolk mixture.
  • 4. Spoon the filling into reserved egg white halves. Serve topped with crumbled bacon.