Get the Recipe: RPM’s Lobster Deviled Eggs

The kind of bite people talk about long after the plates are cleared. Our Lobster Deviled Eggs are a signature RPM Catering favorite, elegant, unexpected, and guaranteed to steal the spotlight at your next gathering.

This recipe take the classic passed appetizer and gives it an RPM glow-up; smooth yolk, buttery lobster medallions, and a pop of caviar for a luxurious finish. Perfect for cocktail parties, holidays, or any moment you want to casually steal the show. Make them at home or add them to your next RPM Catering order.

Ingredients for Lobster Deviled Eggs

4 cups egg yolk farce (ingredients and method below)

12 hard-boiled egg whites (whole)

24 lobster tail medallions

1 oz caviar

24 chive tips

Method for Lobster Deviled Eggs

1. Boil the eggs at a rolling boil, in very salted water for exactly 13:30 minutes. Immediately shock in ice water until cold.

2. Peel the eggs and cut them in half, separate the yolks from the whites.

3. Reserve the whites for presentation.

4. Make the egg yolk farce with the yolks (ingredients and method below).

5. Pipe the yolk into the white and garnish with the remaining ingredients.

Ingredients for the Egg Yolk Farce

1 egg yolk, hard-boiled

1.5 cup Hellman’s mayo

4 tsp dijon mustard

4 T fresh lemon juice

1/2 tsp cayenne

1 tsp kosher salt

Method for the Egg Yolk Farce

1. Using a food processor, add all the ingredients except for yolks, pulse until well incorporated.

2. All yolks in increments and pulse until smooth consistency.