Lobster Roll Deviled Eggs

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

How to Make It

Step 1

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.Step 2

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.Step 3

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.Step 4

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.