Time and time again I’ve been mesmerized by the canned meat section of my local super market. Adorable, flat tins of silver and gold. These beautifully labeled and intriguing cans of tuna fish, salmon, anchovies, sardines and oysters have always interested me, but what to do with them?
Sure, tuna is an easy one; a canned staple in most kitchens these days. Anchovies have become more popular over the years for flavoring sauces and most notably the “je ne sais quoi” in our Caesar salad dressing? But what about that one solo brand of smoked oysters? That is what really caught my attention. I want to make something with THAT!
The smoked oysters are even better tasting than I had hoped! They have a cheesy texture and an umami flavor this is surprising and taste entirely different from fresh or steamed versions. In fact, I love the flavor and texture so much, that simply placing them on top of a butter cracker with a smear of cream cheese and a dollop of hot pepper jelly is impressive.
I also REALLY enjoy them in this “deviled” eggs recipe with shallots and chives. Even though they’re not technically “deviled” with paprika or mustard, they’re very satisfying. These are plated on a slate cheese board from Crate & Barrel; perfect not only for presenting beautiful cheeses but your also your egg creations!Print
Smoked Oyster “Deviled” Eggs
Canned, smokey oysters are all about umami. Much different from fresh or steamed versions, these oysters have a deep, rich flavor that are a savory home run with egg yolks.
- Prep Time: 20
- Cook Time: 10
- Total Time: 30
- Yield: 4 1x
- Category: Appetizer
- Diet: Gluten Free
- 4 hard boiled eggs
- 4–6 canned smoked oysters packed in oil (do not rinse)
- 5 T mayonnaise
- 1/2 shallot, minced
- 6 chives, sliced very small, plus additional for garnish
- Hard boil the eggs. Add eggs and cold water to a sauce pan, making sure the water covers the eggs by at least an inch. Bring water to a boil and turn off heat. Let eggs float for 10-12 minutes on the cooling burner. Removed pan from stove and run cold water over eggs. Peel eggs, cut in half and remove yolks into a separate bowl. Reserve egg white halves for plating.
- With the back of a fork, break up cooked yolks until they are nice and smooth – really smooth. Add mayonnaise, shallots, chopped oysters and chives. If mixture is too thick, simply add a tablespoon of milk or the oil from the oysters (depending on how much oyster flavor you want) to help thin out slightly until desired consistency. Season with salt and pepper.
- Either with a piping bag (fitted with a large tip) or with a spoon, add mixture to egg halves generously and garnish with additional chives.
- Chill, covered in the refrigerator until service.
Pip Tip: Can add a little of the smoked oyster oil directly into the yolk mixture for more flavor and to add another layer to the texture.
Pip Tip: Find the smoked canned oysters in your grocery store section by the canned tuna fish and anchovies. There are usually only or two options.
- Serving Size: 8
- Calories: 171
- Sugar: 1.5g
- Sodium: 301mg
- Fat: 12.5g
- Saturated Fat: 2.8g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 8.3g
- Cholesterol: 180mg
Keywords: deviled egg, eggs, smoked oysters, oyster, gluten free, grain free, keto