A Sinfully Good Deviled Egg Recipe for National Deviled Egg Day

Halloween treats were egg-ceptionally good this past weekend. National Deviled Egg Day, November 2, will be devilishly divine when you boil a dozen eggs and one lobster to whip up JCT. Kitchen and Bar Owner/Executive Chef Ford Fry's lobster deviled eggs!  

Maine Lobster Deviled Eggs

Meyer Lemon Vinaigrette

Makes 24 deviled eggs

Ingredients:

Eggs:

12 Eggs

1 cup mayonnaise

1 tbsp. Dijon mustard

6 cornichon pickles (chopped fine)

1 tbsp. minced chives

¼ lemon (juice of)

Dash of Tabasco

Kosher salt and black pepper to taste

Lobster:

1 live Maine lobster

2 tsp. minced fresh garlic (Not that jar stuff!)

1 tbsp. extra virgin olive oil

Kosher salt to taste

Vinaigrette:

1 Meyer lemon (zests and juice of)

3 tbsp. extra virgin olive oil

2 tbsp. finely chopped Italian parsley

Kosher salt to taste

Method:

Place eggs in a pot and cover with cold water. Bring to a boil. Just as it boils, turn the heat off and let them sit for exactly 10 minutes. Immediately strain and cover with ice water to chill. Peel eggs, split in half and separate the yolks from the whites. Finely mash the yolks and mix in the remaining ingredients from the "egg" portion of the recipe. Place the yolk mixture into a piping bag with a nickel-sized round tip and chill until ready to assemble.

For the lobster, place a pot of water on to boil. Drop live lobster in for two minutes. Remove from water and cover with ice water. Once chilled, remove the meat and mince. Reserve until ready to assemble.

Prepare the vinaigrette by whisking together the juice, zests, olive oil, parsley, and salt to taste. (add the parsley just before assembling so that it does not turn brown.)

Just prior to serving, pipe the yolk mixture into each white bottom and place on your serving platter. Using a large sauté pan, heat the olive oil on medium high heat. Add the garlic and cook until light golden. Add the minced lobster meat and stir well. Cook until just done. Take pan off the heat and season lightly with kosher salt. Toss with the vinaigrette and the parsley. Spoon a divot into the yolk mixture of the deviled egg. Spoon in the lobster mixture and serve.