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Lemony Lobster Deviled Eggs


  • 12 eggs hard boiled and peeled
  • 1 Maine Lobster steamed
  • zest from 1 lemon
  • 1/3 cup heavy cream
  • 2 tbsp fresh chives diced
  • 1 tsp fresh thyme diced
  • green onions or chives diced for garnish
  • salt/pepper to taste


  • Once Lobster is cool enough to handle break open the shell (I use kitchen shears) and remove the meat.
  • Chop lobster meat into small chunks and place in a bowl. Refrigerate to chill until eggs are ready.
  • Slice eggs in half lengthwise.
  • Carefully remove yolks to a bowl.
  • Place egg yolks, heavy cream, lemon zest, thyme, chives, and salt and pepper in a food processor (or just mix well in a bowl) and pulse until smooth.
  • Spoon egg mixture in a piping bag or Ziploc bag with the bottom tip cut off and pipe into the egg halves.
  • Top each egg with a small chunk of lobster and garnish with a sprinkle of green onions or chives.
  • Serve immediately or refrigerate until serving.


Recipe adapted from Pot Roast and Pinot.