Serves 8 (serving size: 2 halves)
Eggs steam perfectly in the Instant Pot, making this once labor-intensive appetizer a breeze. Classy enough for a dinner party while casual enough for game day, these Lobster Roll Deviled Eggs combine two fun foods into one delicious dish. If you’re looking for a more budget-friendly dish, substitute pre-cooked shrimp for the lobster tail.
- 1 cup water
- 8 large eggs
- 1 (8-oz.) fresh lobster tail
- 1/4 cup mayonnaise
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 tablespoon country Dijon mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 1/4 cup finely diced celery (from 1 stalk)
- 2 teaspoons unsalted butter
- 1/2 ounce finely torn French bread
- 2 tablespoons chopped fresh chives
- Pinch of paprika
- Calories 141
- Fat 11g
- Satfat 2g
- Unsat 6g
- Protein 7g
- Carbohydrates 2g
- Fiber 0g
- Sugars 0g
- Sodium 222mg
How to Make It
Insert steamer rack into a 6-quart programmable electric pressure cooker; add water. Arrange eggs on steamer rack; top with lobster tail. Close and lock lid of cooker; turn the pressure release valve to sealing position. Program cooker to cook on Manual on Low Pressure for 8 minutes.
Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Transfer eggs and lobster to a bowl of ice water; let stand 5 minutes. Peel eggs; set aside. Remove meat from shell of lobster tail; finely chop meat.
Cut eggs in half lengthwise. Transfer yolks to a medium bowl; set egg whites aside. Add mayonnaise, lemon juice, mustard, pepper, and salt to bowl; mash with a fork until smooth. Stir in celery and lobster meat. Spoon filling into egg whites.
Melt butter in a small skillet over medium. Add bread; cook, stirring often, until golden brown, about 4 minutes. Garnish eggs with breadcrumbs, chives, and paprika.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.