Deviled Eggs with Fried Oyster

While I've EGGSperimented with many different kinds of appetizers (including multiple variations of deviled eggs), my all-time personal favorite has been my deviled eggs with fried oyster.

When it comes to deviled eggs, there's almost nothing you can't top it off with. What I love about fried oysters (or any fried topping) is the added texture to the yolk sauce and delicate egg white that holds everything together.

The version below is quite simple, but you can definitely go wild and add Sriracha to the yolk mixture, or use Old Bay seasoning. You can't go wrong!

Deviled Eggs with Fried Oyster

Prep Time: 15 min

Cook Time: 20 min

Yields: 6 pieces

Deviled Eggs Ingredients:

• 3 eggs

• 2 tbsp mayo

• 1/8 tsp salt

• 1/8 tsp lemon juice

Oyster Ingredients:

• 6 oysters (shucked)

• 1/4 cup flour

• 1/8 cup cornstarch

• 1 egg

• Cooking oil (e.g. canola or vegetable)

• Sea salt

• Parsley (minced) (for garnish)

Directions:

• Place eggs in a small pot of water (making sure eggs are fully submerged). Turn on medium high heat until water begins to boil. Cover pot with a lid and turn off heat. Let sit for about 10 minutes.

• While eggs are sitting, pour about 3/4 of an inch of cooking oil into a small frying pan over medium high heat.

• Mix flour and cornstarch in a bowl. In another bowl, crack an egg and whisk.

• Once frying pan is hot, dredge oysters into the egg mixture, then into the flour/cornstarch, and then carefully place into the oil. Let sit for about 2-3 minutes or until golden and crisp. Transfer oysters to a plate with paper towel (to soak up excess oil).

• Once eggs have sat for about 10 minutes, place them in a bath of cold water/ice. Crack to peel, and run under cold water to help cool. Cut eggs into halves. Remove yolks from whites and place the yolks in a new bowl.

• In the bowl of yolks, add mayo, salt and lemon juice. Whisk thoroughly until mixture is smooth.

• Add yolk mixture into a ziplock bag and cut a small hole on one edge. Pipe into each egg white half by squeezing ziplock bag, Add a fried oyster to each deviled egg, and garnish with a pinch of sea salt and minced parsley. Serve!