- 6 hard-cooked large eggs
- 3 tablespoons mayonnaise
- 1⁄2 cup cooked OCI Lobster meat, finely chopped
- 1 teaspoon finely chopped onion
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon lemon juice
- Freshly ground black pepper
- Small parsley sprigs for garnish
Cut a very small slice off both ends of the eggs (so they will stand up) and cut the eggs in half crosswise. With a small spoon, carefully remove the yolks from the eggs. Set the egg whites aside on a platter.
In a small food processor or blender, pulse together the egg yolks, mayonnaise, lobster, onion, mustard and lemon juice until smooth. Season the mixture to taste with salt and freshly ground pepper.
Transfer the lobster filling to a pastry bag fitted with a large decorative tip. Pipe the filling evenly into the egg whites, mounding it up in the centre. Sprinkle the stuffed eggs with a light dusting of paprika and garnish each with a small sprig of parsley.