Pigs On The Wing BBQ
Master Chef
SMOKED OYSTER DEVILED EGGS
1 (3 3/4 oz.) can smoked oysters OR smoke your own, drain fresh,
saving the liquor for later seafood dishes.
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.
Will be hard to keep hidden until serving time.
1 (3 3/4 oz.) can smoked oysters OR smoke your own, drain fresh,
saving the liquor for later seafood dishes.
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.
Will be hard to keep hidden until serving time.