How To Make Deviled Eggs with Fried Oysters - Best Recipe | Charleston Magazine
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Pot
- Stove
- Pan
- Skillet
- Fork
- Mixing bowl
- Spoon
- Chef's knife
- Measuring spoon
- Paper towel
Ingredients
- 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
- 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
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