Lunchbreak: Chef Blythe Beck makes deviled eggs

7601 Rogers Avenue
Ft. Smith, Arkansas

Deviled Eggs

12 whole eggs
1/2 cup chopped cooked lobster
3 Tablespoons brown sugar
1 Tablespoon dry mustard
3 Tablespoons shallots, diced
1 cup mayonnaise
2 teaspoons cayenne
juice of 1 lemon
salt to taste

Boil eggs for 11 minutes, immediately put in ice bath. Peel eggs and cut horizontally. Separate egg whites from yolks. Grate Yolks and combine ingredients, place filling in piping bag or sandwich bag. Pipe filling into eggs, and Enjoy!!!

Filed in: Lunchbreak, News

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1 Comment

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