Get this recipe courtesy of Michael Barrera, Chef de Cuisine at Streetside Seafood.
2 large eggs, hard boiled and peeled
3T softened cream cheese
1/4 tsp Ancho Chile powder
½ tsp dijon mustard
½ tsp sliced chives
2 oz fresh Maine lobster-diced small(reserve 1tsp for garnishing)
salt and pepper to taste
micro cilantro (green onions may be substituted)
1 ear of Michigan sweet corn-peeled and taken off cob
3/4 cup apple cider vinegar
1tsp kosher salt
1 tsp mustard seed
1 dried bay leaf
½ tsp coriander seed
Procedure for pickled corn:
Bring vinegar, sugar, salt, seeds, bay leaf, coriander, turmeric, up to boil.
Strain through fine strain over corn. Let sit for 1 hour.
Procedure for Deviled eggs: Halve eggs lengthwise, remove yolks and place in small bowl.
Mash yolks with a fork and stir in cream cheese, add rest of ingredients. Season to taste.
Garnish with cilantro, pickled corn and reserved lobster.
Fill egg whites with yolk mixture. Garnish with pickled corn, cilantro. Serve immediately