Crispy deviled egg oysters

We developed this recipe back when we still had hard boiled eggs kicking around from Easter. We knew we wanted to do something with the eggs, but more than just sticking a fried oyster on top of a deviled egg (one idea we thought about). After some back and forth, and little testing, we came up with this delicious take: Crispy oysters dressed with deviled egg filling.

Here we have a lightly fried oyster atop a crispy tortilla chip, then topped with a bit of avocado and deviled egg filling. To up the savory, we added Kewpie sesame dressing and nutritional yeast to the deviled egg filling, and to give it a kick topped the whole thing with a dash of hot sauce. The crunch of the chip…with the crisp of the oyster…with the savory of the deviled egg filling…WHOA. New winner right here!

Want to try? Here you go!

Deviled egg filling:
-5 hard boiled eggs
-1/3 cup mayo
-1/3 cup Kewpie roasted sesame dressing (just use mayo here if you don’t want to/can’t find this specialty ingredient)
-3 tablespoons nutritional yeast
-Dash salt
-Dash pepper

Remove the egg yolks from the eggs and mash with the rest of the ingredients. Once the mixture is softened, whip with a fork to create a custard like consistency. Set aside in the refrigerator while frying oysters.

Fried oysters (for these, keeping in mind the topping, we kept the breading unseasoned):
-12 freshly shucked oysters, par boiled
-1/2 cup flour and 1/2 cup corn meal mixed
-1 egg, beaten

Dip the par boiled oyster in the egg, dredge in flour and corn mean mixture, and fry over medium heat in a light oil.

-Tortilla chips
-Your favorite hot sauce
-The fried oysters
-The deviled egg filling

Cut the avocado into thin slices and place each slice on a tortilla chip. Top this with a fried oyster and a dollop of the deviled egg filling. Add a drop of hot sauce and enjoy! Use the remaining egg whites for things like salads, or a buttered toast topping.

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