Buoy Beer opened on Valentine’s Day of 2014 with the goal of using fresh, local seafood in their recipes. One dish, the Habañero Oyster Deviled Eggs, uses locally sourced oysters from small family-run oyster companies such as Ekone Oyster Company.
What was the inspiration for the dish?
“Well, basically, I love deviled eggs,” Executive Chef Eric Jenkins said. Jenkins started his cooking career at the age of 16 in Portland and has over 40 years of experience working as a chef throughout the Pacific Northwest.
Habeñero Smoked Oyster Deviled Eggs
What you’ll need:
12 hard boiled eggs
1/2 cup of mayonnaise
1 can or 1/2 cup Ekone Habañero Smoked Oysters
3-4 canned anchovy fillets
Pepper to taste
2 tbsp chives, chopped
What you’ll do:
Shell the hardboiled eggs and cut them in half lengthwise. Take out the yolk and set aside the white.
In a food processor, pulse the yolks, mayonnaise, oysters, anchovy and pepper until well blended, but not too smooth. Stuff the whites with the egg yolk mixture and sprinkle with Spanish paprika and finely chopped chives.