Deviled Bacon Oysters Recipe

Hard boil eggs

Place 6 large eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let sit for 10 minutes. After 10 minutes, transfer eggs to an ice bath for at least 5 minutes to stop cooking. Peel eggs and halve lengthwise; carefully remove yolks into a medium bowl and place whites on a serving platter or tray.

Make deviled filling

Mash the egg yolks with a fork until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon, 1 tsp yellow mustard, 1 tsp white wine vinegar, 1 tsp hot sauce, 1 tsp sugar, 1 tbs finely chopped chives, 1 tsp kosher salt and 1/2 tsp black pepper. Mix until smooth and creamy; adjust seasoning to taste. Transfer the mixture to a piping bag fitted with a round or star tip, or use a spoon to fill egg whites. Pipe or spoon a generous mound of filling into each egg white half. Lightly dust with 1/2 tsp smoked paprika.

Cook bacon

Preheat oven to 400°F (200°C). Arrange 6 slices of thick-cut bacon on a baking sheet lined with foil or parchment, spacing them apart. Bake 12–18 minutes until crisp to your desired level. Remove bacon and transfer to a paper towel-lined plate to drain. When cool, chop each slice into 3–4 bite-size pieces (you need about 18 pieces total).

Toss bacon in buffalo sauce

In a small skillet over low heat, melt 1 tbs unsalted butter. Add 3 tbs buffalo wing sauce and stir to combine. Add the chopped bacon pieces, toss to coat briefly (30–60 seconds) and remove from heat. Set aside on a plate lined with paper towel to cool slightly; the sauce will cling to the bacon and give spicy flavor.

Prepare dredge and soak oysters

Pat the 12 shucked oysters dry with paper towels. In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/4 cup fine cornmeal (if using), 1/2 tsp salt and 1/4 tsp black pepper. Put 3/4 cup buttermilk in another bowl. One at a time, dip oysters into buttermilk, allowing excess to drip, then dredge in the flour mixture, pressing lightly to adhere.

Fry oysters

In a heavy 10–12 inch skillet or Dutch oven heat about 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, heat until oil sizzles briskly when a small pinch of flour is dropped in. Fry oysters in small batches (do not overcrowd) for 1–2 minutes per side until golden brown and crisp. Use a slotted spoon to transfer fried oysters to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while frying remaining oysters.

Optional squeeze

If desired, squeeze a little lemon over the hot oysters for brightness; allow to cool until warm to the touch before topping deviled eggs so they don't overheat the filling.

Assemble deviled bacon oysters

Place the filled deviled eggs on your serving platter. On each deviled egg, place one crispy fried oyster (one oyster per egg half). Top each oyster with a small piece of the buffalo-coated bacon (1 bacon piece per oyster). Sprinkle about 1 teaspoon of crumbled bleu cheese over groups of 3–4 eggs, distributing evenly so total bleu cheese used is about 1/4 cup. Garnish with additional chopped chives and a light dusting of smoked paprika if desired.

Serve

Serve immediately while oysters and bacon are still slightly warm for contrast with the cool deviled filling. Provide lemon wedges on the side for guests who want extra brightness.