Leftover Lobster Deviled Eggs

Adam made these lobster stuffed deviled eggs for brunch yesterday, the leftovers are still pretty good!

• Hard boil eggs, cut in half and remove yolks
• Mix yolk with mayonnaise to desired consistency, fold in a small amount of cooked/chopped lobster meat and add sea salt to taste (a touch of mustard is also good)
• Top with pieces of lobster meat, chives or green onion

We served some in baked parmesan cheese cups (bake a handful of parmesan cheese on a cookie sheet in the oven at 400 degrees until almost golden brown – about 5 minutes - and then form over an upside down glass or bowl depending on the size you need) – these can be made the night before, the cheese cups keep well in the refrigerator.

Cheers and God Bless!