Lobster and Dill Deviled Eggs
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
12
- Ingredients
- 6 large eggs
- ¾ tsp Dry mustard
- 3 Tbsps Mayonnaise
- 1 ½ tsps Cider vinegar
- ¼ tsp Worcestershire sauce
- salt (to taste)
- peppers (to taste)
- ¼ cup cooked Lobster meat (to garnish)
- 4 sprigs fresh Dill (chopped into bite-sized pieces; to garnish)
Product recommendation
Consider cooking 1 or 2 extra eggs in case you tear in one of the egg whites.
If you don't have a pastry bag - improvise. Spoon the egg yolk mixture into a small zip-lock plastic bag and snip a small piece from one of the bottom corners, then gently squeeze the filling through the hole into the egg white halves.
Preparation steps
1.
Place eggs in a medium saucepan and cover with several inches of water. Bring to a boil over high heat. Remove pan from heat, cover and let stand for 10 minutes. Meanwhile, fill a bowl with one quart cold water and 12 ice cubes. Transfer the eggs to the ice water and let sit for 5 minutes.
2.
Peel the eggs and slice each egg in half lengthwise. Place the yolks in a small bowl. Arrange the whites on a serving dish. Mash the yolks with a fork until all the lumps are gone. Add the mustard, mayonnaise, vinegar, Worcestershire, salt and pepper, mix with a rubber spatula until smooth.
3.
Fit a pastry bag with a large open-star tip. Fill a pastry bag with the yolk mixture and pipe the yolk mixture into the egg white halves.
4.
Garnish eggs with lobster and dill.
