Lobster Deviled Eggs

Ingredients

1 lb. Phillips Lobster Claw & Knuckle Meat
12 eggs
6 Tbsp. mayonnaise
1 Tbsp. yellow mustard
2 tsp. apple cider vinegar
1/4 cup minced cornichons
3 cups water
2 Tbsp. Phillips Seafood Seasoning + more for garnish
2 lemons, juiced
sliced chives, for garnish

Cooking Instructions

• Bring a small pot of water to boil. Boil eggs for 10 minutes. Remove from heat, set pot in sink and run cold water over it for at least 1-2 minutes (or until eggs can be handled). Remove eggs from pot then peel shells off.
• Slice each egg in half lengthwise. Place all egg yolks in a medium sized bowl. Using a fork, break up the yolks so they are fluffy and no large clumps remain. Stir in mayonnaise, mustard and vinegar until smooth and well-combined. Stir in cornichons. Chill until ready to build eggs.
• In a large pan, add water, 2 Tbsp. Phillips Seafood Seasoning and lemon juice. Bring to simmer then stir in lobster and cook until heated through. Remove from pan and set aside. Once able to be handled, break claw & knuckle into desired size for topping finished eggs.
• Transfer egg yolk mixture to a piping bag. Equally divide yolk mixture between egg halves. Garnish each egg half with chives, 1 piece lobster and a dusting of Phillips Seafood Seasoning.

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