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.