Dessert

Lobster Deviled Eggs Recipe

ByBen Miller December 28, 2025December 28, 2025

Introduction

Lobster deviled eggs are an elegant twist on a classic appetizer, combining creamy egg yolks with tender lobster meat. This recipe infuses the filling with flavorful lobster broth and fresh herbs for a sophisticated bite that’s perfect for special occasions or a refined snack.

The image shows four deviled eggs placed closely on a dark plate, each with two layers: a smooth, pure white egg white base and a thick, creamy yellow yolk filling on top. The yolk filling is textured with small chunks and is sprinkled with small pieces of green herbs as garnish. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounce Lobster Tail
1 teaspoon Salt
1 teaspoon Old Bay® Seasoning
2 cloves Garlic
1 Bay Leaf
2 sprigs Fresh Thyme
6 Eggs
3 tablespoons Mayonnaise
1 tablespoon Fresh Parsley
1/2 teaspoon Hot Sauce

Instructions

Step 1: In a medium saucepan, bring 3 cups of water to a boil. Reduce the heat to medium-low and add the lobster tail, salt, and Old Bay® seasoning. Simmer for 8–10 minutes, until the shell turns pink and the meat is opaque.
Step 2: Remove the lobster tails from the water and carefully extract the meat. Finely chop the lobster meat and set aside.
Step 3: Return the empty lobster shells to the pot. Add garlic cloves, bay leaf, and fresh thyme. Increase the heat to medium-high and boil until the broth reduces to about ½ cup, approximately 25 minutes.
Step 4: Meanwhile, bring another pot of water to a boil. Place the eggs in a steamer basket and steam over boiling water for 15 minutes. After cooking, submerge the eggs in cold water until completely cooled.
Step 5: Peel the cooled eggs, cut them in half, and carefully separate the yolks from the whites.
Step 6: In a medium bowl, mash the egg yolks with a fork. Stir in mayonnaise, fresh parsley, and hot sauce until smooth. Fold in the chopped lobster meat.
Step 7: Gradually add the lobster broth to the mixture, one tablespoon at a time, until you reach your desired filling consistency.
Step 8: Transfer the filling into a piping bag or a zip-top bag with one corner cut off. Pipe the mixture into the egg white halves. Garnish with additional chopped parsley if desired and serve immediately.

Tips & Variations

For a milder broth, omit the Old Bay® seasoning and replace it with a pinch of salt and pepper.
Use smoked paprika as a garnish for a subtle smoky flavor and vibrant color.
If fresh lobster is unavailable, substitute with high-quality canned lobster meat for convenience.
To make ahead, prepare the filling and store separately; fill the egg whites just before serving to keep them fresh.

Storage

Store assembled deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep the filling separately if you want to prepare in advance. Reheat is not recommended, as the texture of the eggs and lobster meat is best enjoyed cold or at room temperature.