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Smoked Oyster Deviled Eggs    by Haydn Dunn

 

Smoked Oyster Deviled Eggs

 

1 (3 3/4 oz.) can smoked oysters

9 hard−cooked eggs

6 tablespoons mayonnaise or salad dressing

2 tablespoons snipped chives

1 tablespoon Dijon−style mustard

1/4 teaspoon freshly ground pepper

Snipped chives

 

Drain oysters; pat with paper towels to remove as much oil as possible.

Coarsely chop. Halve hard−cooked eggs lengthwise. Remove yolks and set

whites aside. Place egg yolks in a bowl; mash with a fork. Add mayonnaise,

the 2 tablespoons snipped chives, mustard, pepper, and chopped oysters. Mix

well. Pipe or spoon egg yolk mixture into egg white halves. Garnish with

snipped chives.

 

 

 

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