The City Magazine Since 1975

Deviled Eggs with Fried Oysters

The Macintosh chef Jeremiah Bacon delivers a soft and crunchy combo in hard-boiled eggs topped with fried oysters
Rate This Recipe: 

For the deviled eggs:

6 large eggs

1½ Tbs. kosher salt, plus more for seasoning

1/4 cup Duke’s mayonnaise

1 tsp. Coleman’s dry yellow mustard

1 Tbs. dill pickle juice

Freshly ground black pepper

Smoked Spanish paprika for garnish


For the fried oysters:

1 cup all-purpose flour

2 tsp. paprika

1 tsp. black pepper, plus more for seasoning

1 tsp. onion powder

1 qt. canola oil

12 local oysters, shucked

Kosher salt


For the deviled eggs:

Place the eggs in a pan large enough to hold them in a single layer. Add one and a half tablespoons kosher salt and enough water to come one and a half inches over the eggs. Heat on high until the water begins to boil, reduce the heat to low, and simmer for nine minutes. Drain the eggs. Crack the shells by rolling the eggs over the countertop. Carefully peel the eggs under cool running water. Gently dry them with paper towels. Slice the eggs in half lengthwise, remove yolks to a medium bowl, and set the whites aside. Using a fork, mash the yolks into a fine crumble. Mix in the mayonnaise, mustard, and pickle juice. Add salt and pepper to taste. Using a spoon, divide the mixture among the whites. Sprinkle with smoked paprika.

For the fried oysters:

Combine the flour, paprika, pepper, and onion powder in a shallow bowl. Heat the canola oil in a countertop fryer or deep skillet to 350°F. Dredge the oysters in the flour mixture, shaking them lightly to remove excess. Fry them for 45 seconds or until golden brown. Drain on paper towels. Season with salt and pepper and place on top of the deviled eggs. Serve immediately.