Helping busy families cook and eat more seafood at home.

By Mollie Sanders

Easter is my favorite holiday, usually.The flowers are coming up, the weather is getting better and the kids are excited — but not in a way that we have to empty our piggy banks the way we do for Christmas.  It’s all good. 

Starting with last year, though, Easter has become a sad reminder that I don’t have little ones anymore.  My children – since they are now 19, 16 and 13 — have zero interest in our annual tradition of dyeing eggs.  And on top of that, there is no happy giggling to wake us up before daybreak to hunt for the eggs on Easter morning.  I would even admit that I miss the herculean struggle to get three kids into clean and nice clothes for church and Easter Dinner. Don’t get me wrong, having three, mostly independent people as my children is wonderful.  But I will always miss the sweaty little hands covered in running Paas egg dye and the faces covered in chocolate after a serious discussion about which part of the candy bunny to eat first.  Looking for cellophane Easter “grass” everywhere for a month is a nuisance I guess I ought to be happy I don’t have to deal with but it all still makes me long for those days. 

So now I have to find other egg-related things to look forward to.  My mom raises the world’s most spoiled chickens ever.  Seriously spoiled.  Like warm leftovers or homemade popcorn for dinner, every night spoiled.  They, in return, give us gorgeous eggs with intensely orange yolks.  No more 6-month old grocery variety for our Easter eggs, regardless of how we choose to cook them.
And I choose to cook them and serve them with lobster, horseradish, and a dash of hot sauce.

Lobster Deviled Eggs
Makes 24  (with some filling remaining to make yummy sandwiches).

  • Everything In Its Place
  • 12 large eggs, hard boiled, peeled and sliced in half with yolks removed and reserved
  • ¾ pound Maine Lobster Meat, diced
  • ¾ cup mayonnaise
  • 1 clove garlic, crushed or grated
  • 2 teaspoons prepared horseradish
  • 1 tablespoon brown mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh dill weed
  • ¼ teaspoon hot sauce
  • Salt and pepper to taste
  • Caviar for garnish, if desired (choose caviar at good prices you can here )

Directions
Using 10 of the reserved egg yolks, blend all ingredients in a food processor or blender just until the mixture is well combined.  Fill egg halves using cake decorating bag or a zip-top plastic bag with the corner snipped off.
Keep refrigerated until ready to serve. Garnish with caviar to serve.