Recipe courtesy of Tres Hundertmark, Head Chef, Lobster Trap
18 hard-boiled eggs
½ cup mayonnaise
½ cup hot chow chow
½ cup Lusty Monk Original Sin mustard
Meat from one lobster, chopped fine
Salt and pepper to taste
½ jar trout caviar, optional
Cut eggs in half and separate yolks from whites.
Run yolks through a ricer.
Mix remaining ingredients except caviar with yolks and stir well.
Pipe mix into egg whites and top with dab of caviar and parsley sprig.
Yields 36 eggs