Ingredients
Lobster Stuffed Eggs
12 large eggs (hard boiled, cooled and peeled)
1/4 cup mayonnaise, any variety
1/4 cup sour cream, any variety
2 Tablespoons course mustard
3 Tablespoons fresh tarragon, finely chopped (or 1 1/2 teaspoons dried)
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 Tablespoons celery, finely chopped
1 Tablespoon onion, peeled and finely chopped
4 ounces cooked lobster meat (shelled and finely chopped)
fresh tarragon leaves, for garnish (optional)
Preparation
Cut the top 1/3 of each egg off and scoop out egg yolk. Reserve yolks and whites, separately. Cut a small, thin slice off the bottom of each egg shell so that it will sit flat on a serving plate, reserving egg white slices.
In a small bowl combine the mayonnaise, the sour cream, the mustard, the tarragon, the salt and the pepper. Whisk to blend. Set aside.
Finely chop the egg yolks and all the egg whites. Combine the egg yolks, the egg whites, the celery, the onion and the lobster. Stir to blend. Fold in the mayonnaise mixture and blend until lobster mixture is moist.
Gently stuff lobster mixture into egg shells. Cover and refrigerate until needed.
At serving time, if desired, garnish each egg with tarragon leaves.
