Smoked Oyster-Stuffed Eggs
- 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. Makes 18.
From the Test Kitchen
Hard cook the eggs up to 1 day ahead and store in the refrigerator. Prepare filling and stuff eggs up to 4 hours ahead of serving. Cover and chill.