Ta’Rhonda Jones' Deviled Eggs With Crab, Lobster & Shrimp
1 Carton Eggs
2 Lobster tails, cut down the center with kitchen shears
1/4 cup Extra-virgin olive oil, divided
2 pounds Junbo shrimp, fully peeled and deveined
2 tablespoons Chicken bouillon powder
1 tablespoon Freshly ground black pepper
1 tablespoon Crushed red pepper, divided
2 tablespoons Smoked paprika, divided
White truffle oil, to taste
1 cup Mayonnaise
1/2 cup Yellow mustard
1/3 cup Sweet relish
1/3 cup Green bell peppers, finely diced
1/3 cup red bell peppers, finely diced
1/3 cup Red onion, finely diced
1/2 cup Cilantro, chopped
1/2 cup Chives, chopped
1/2 cup Green onions, sliced
1 teaspoon Granulated sugar
1 teaspoon Crab seasoning
1 pound Cooked crab claws, meat shredded into larger pieces, some reserved whole to serve

Combine the chicken powder, black pepper, crushed red pepper, lemon pepper, and 1 tablespoon smoked paprika in a small bowl and stir to combine.

Place the eggs in a large saucepan and cover with cold water. Bring to a boil then shut off the heat cover with a lid.

Allow to steam in the hot water for 11 minutes then immediately remove the eggs to a bowl of ice water to stop the cooking. Once cooled, crack the shell and peel the eggs.

Preheat the oven to 450ºF.

Place the lobster tails on a baking sheet, drizzle with 2 tablespoons olive oil, season with the seasoning mix.

Bake for 12 to 14 minutes until cooked through. Remove from the oven, allow to cool, then remove the meat from the shell and chop. Set aside.

Heat a large nonstick saute pan over medium-high heat with 1 tablespoon truffle oil or more to taste.

Add the shrimp and season with the seasoning mix. Cook until the shrimp are pink and opaque, 2 to 3 minutes per side. Remove the shrimp to a plate and allow to cool.

Slice the eggs in half and scoop out the yolks into a large bowl. Mash the egg yolks using a fork.

Add the mayonnaise, mustard, relish, bell peppers, red onion, cilantro, chives, green onions, sugar and crab seasoning and stir to combine.

Stir in the crabmeat and lobster gently. Spoon the filling back into the egg white halves. Place a cooked shrimp on top and sprinkle with smoked paprika. Serve.


Deviled eggs have become a staple at any family gathering. But how can your eggs bring the heat and show off your skills? These land and sea deviled eggs with jumbo shrimp, crab claws, and lobster tails are the perfect way to bring your new gathering from good to great!

Prep Time: 25 minutes

Cook Time: 15 minutes