Lobster Deviled Eggs

Makes 12 or 24


  • 12 Large Dutch Farms Eggs
  • ½ cup of mayonnaise
  • 1 tablespoon of yellow mustard
  • 1 cup of Dutch Farms Shredded Parmesan Cheese
  • 1 4-ounce lobster tail, cooked and cut up in 12 pieces
  • 12 1” pieces of fresh chives
  • Kosher salt and fresh cracked pepper to taste
  • ground paprika for garnish


  • In a large pot of boiling water add in the eggs and cook for 6 minutes. Next, immediately turn the heat off and put a lid on the pot and let sit for 6 more minutes.  Drain and cool immediately.
  • Next, cut the eggs in half long ways to make 24 or cut 1/3 off the top to make 12.
  • Remove the yolks and place in a bowl and mash until smooth in a medium size bowl and mix with mayonnaise, mustard, salt and pepper until combined. Place the filling into a piping bag or a plastic zip bag and set aside.
  • Preheat the oven to 375°. Sprinkle 12 1” circles of shredded Parmesan, about 1 teaspoon, cheese onto a sheet tray lined with parchment paper and bake for 5 minutes until browned.  Let cool.
  • To Plate: Pipe the filling evenly between the eggs. Sprinkle on some paprika and top off with a piece of cooked lobster, a Parmesan crisp and a chive.
  • Cool until ready to serve.