Appetizer: Canada – Prince Edward Island – PEI Lobster Deviled Eggs

Serving Size: 6

Approximate Time

Prep 25 min

Cook 15 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 6 large eggs, approx. 10.5 oz (300 g) total (edible weight)
- 8 oz (225 g) cooked PEI lobster meat, chopped into 1/4-inch (6 mm) pieces (about lobster tails from 1–2 small lobsters)
- 3 tbsp (45 ml) mayonnaise
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 ml) finely chopped celery
- 2 tbsp (30 ml) finely chopped fresh chives, plus extra for garnish
- 1/4 tsp (1.25 ml) kosher salt, or to taste
- 1/8 tsp (0.6 ml) freshly ground black pepper, or to taste
- 1/8 tsp (0.6 ml) cayenne pepper or hot sauce (optional, to taste)
- 1/4 tsp (0.6 ml) smoked paprika, plus more for sprinkling
- 1 tsp (5 ml) melted butter or 1 tsp (5 ml) reserved lobster cooking liquor (optional, to toss lobster for extra flavor)
- Lemon wedges for serving (optional)

Instructions

Short Description:
Classic deviled eggs elevated with generous chunks of fresh Prince Edward Island (PEI) lobster folded into the yolk filling and finished with chives and smoked paprika for a bright seafood-forward starter.

Regional Notes:
This Prince Edward Island variation highlights locally caught PEI lobster folded directly into the yolk mixture, rather than a mere garnish — offering a distinct sweet, briny lobster bite in every forkful. It differs from generic deviled eggs by using fresh Atlantic Canadian lobster and light lemony seasoning to showcase the shellfish.

1. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat.
2. Once boiling, cover the pot, remove from heat, and let sit 10–12 minutes for fully hard-cooked yolks. Meanwhile, prepare an ice bath (bowl of ice water).
3. Transfer eggs to the ice bath and chill at least 10 minutes to stop cooking and make peeling easier. Peel the eggs and dry them on paper towels.
4. Slice each egg in half lengthwise. Gently remove yolks and place yolks in a medium bowl; set whites on a serving platter, cut-side up.
5. Mash yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, lemon juice, chopped celery, 2 tbsp (30 ml) chopped chives, salt, black pepper, cayenne (if using), and 1/4 tsp (0.6 ml) smoked paprika. Mix until smooth but still slightly textured.
6. If using, toss the chopped lobster meat briefly with 1 tsp (5 ml) melted butter or 1 tsp (5 ml) reserved lobster cooking liquor to warm and add flavor; let cool slightly.
7. Fold the chopped lobster gently into the yolk mixture, reserving a few larger pieces for garnish if desired. Taste and adjust seasoning with additional salt, lemon, or cayenne.
8. Spoon or pipe the lobster-yolk filling into the egg white halves using a spoon or a piping bag fitted with a large tip for a neat presentation.
9. Garnish each egg with a small piece of lobster, a sprinkle of smoked paprika, and a scattering of chopped chives. Serve chilled with lemon wedges if desired.
10. These are best eaten the day they are made; refrigerate covered and consume within 24 hours for optimal lobster texture.