Fried Oyster Deviled Eggs
from Chef Emily Hahn of Warehouse
January, February, March–those “R’s” mean one thing to us. Oysters! It’s prime oyster season, and one of our favorites places to enjoy them is the Warehouse. Their fried oyster deviled eggs keep us coming back for happy hour even more than the drinks!
These delicate towers are based by the silky flavors of the deviled egg and topped with the fresh crunch of the lightly fried oyster. Together they are pure culinary magic. Even better if you catch them during the magic hours of 4 – 7pm Monday through Friday. Bon Appétit!
image: Karson Photography
INGREDIENTS:
Yolks from 12 eggs
1 teaspoon Tabasco
½ cup Dukes Mayonnaise
½ teaspoon paprika
½ tablespoon
sherry vinegar
salt and black pepper, to taste
METHOD:
Boiled eggs:
1. Bring salted water to a roaring boil.
2. Drop eggs in for 14 minutes.
3. Cool with cold water and peel immediately.
4. Cut eggs in half and set yolks aside.
Yolk mix:
1. Combine all ingredients and pulse in a food processor until smooth. Pipe into egg whites.
2. Top with crispy buttermilk fried oyster and chow chow.
3. If you don’t have your own chow chow recipe, Hahn recommends Wickles.
Yields 1 dozen eggs.
Warehouse
45 1/2 Spring Street, Charleston
843.202.0712
wearewarehouse.com
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