Lobster Stuffed Deviled Eggs + Caviar

Updated: Sep 1



If you are looking for the perfect finger food with all the elegeance and presentation you'll find at a 5-Star Restaurant, look no further. These beautiful deviled eggs feature crab and caviar.

SERVINGS 8


INGREDIENTS

1 Dozen Eggs

2 Tablespoons Mayonnaise

2 Tablespoons Select Spice Garlic Sauce

2 Tablespoons Sweet Relish

2 Tablespoons Grated Onions

1 Tablespoon Yellow Mustard

1 Tablespoon Lemon Juice

Lemon Grass

¾ Cup Cooked Lobster or Lump Crabmeat

Black Sturgeon Caviar


DIRECTIONS

Instructions

Place eggs in a pot of cold water and boil for 40 minutes until hard-boiled. Turn off the heat and let eggs cool for 10 minutes; drain and run under cold water until cool enough to handle.


Peel the eggs and cut in half lengthwise and remove the yolk from each egg. Place egg yokes in a small mixing bowl and add mustard, relish, mayonnaise, onion lemon juice and crab. Mix well and then pipe egg yolk into the egg whites. Garnish with black sturgeon caviar and freshly chopped wheatgrass.


ACCOMPANIMENT TABLE



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