These deviled eggs bring a little New England flair to game day snacking, pairing classic comfort with some serious wow-factor. Made with Pete & Gerry’s Organic Pasture-Raised Eggs, the filling is rich, smooth, and sturdy enough to hold its own under a buttery “micro” lobster roll. Equal parts clever and crowd-pleasing, they’re the kind of appetizer that feels special without feeling too over-the-top, perfect for celebrating a big game with good food and even better company.

Instructions 

1. Cut the peeled, hard-boiled eggs in half lengthwise. Place egg whites on a deviled egg plate cut sides up, and place yolks into a medium bowl. Refrigerate whites until ready to fill.
2. Use a fork to mash the yolks into tiny crumbles.
3. Add mayonnaise, mustard, 1 teaspoon Old Bay Seasoning, and 1 tablespoon lemon juice to the yolks and mash to combine well.
4. Use a spatula to transfer the yolk filling to a piping bag fitted with a wide, fluted tip or a Ziploc bag. (If using a Ziploc bag, cut a corner off after filling to create a hole.) Refrigerate until ready to plate the eggs.
5. Warm pretzel bites to package directions and use a knife to carefully cut a V-shape into the top of each pretzel bite to make miniature hot dog buns.
6. Melt the butter over low heat in a small saucepan. Add the lobster meat, celery, one teaspoon of Old Bay Seasoning, 1 tablespoon lemon juice, and the parsley. Stir just until the lobster meat is warmed through and remove from heat.
7. When ready to plate, pipe the filling into the prepped egg whites.
8. Stuff the pretzel bites with the buttery seasoned lobster, and place one micro lobster roll onto each deviled egg using the filling to hold it in place.
9. Serve immediately with a shower of chives, a sprinkle of Old Bay Seasoning, and a squeeze of lemon juice.