Best Smoked Oyster Stuffed Eggs Recipes

Smoked Oysters on Toast image

Provided by Todd Richards

Yield 8 servings

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter, softened
4 spelt or other multigrain bread slices
6 tablespoons Deviled Egg Spread
½ cup chopped egg whites (reserved from Deviled Egg Spread)
½ stalk blanched celery, diced (reserved from Deviled Egg Spread)
1 (3 ¾-ounce) can smoked oysters
1 ounce smoked trout roe
2 teaspoons chopped fresh chives
1 lemon, cut into 8 wedges
Hot sauce

Steps:

Preheat the broiler with oven rack 5 inches from the heat. Line a baking sheet with heavy-duty aluminum foil.
Spread the butter evenly on both sides of the bread, and place on the prepared pan. Broil in preheated oven until deep golden brown, about 2 minutes per side.
Spread 1 ½ tablespoons Deviled Egg Spread onto each toasted bread slice. Sprinkle evenly with chopped egg whites and diced celery. Cut each slice into 4 triangles.
Top each triangle with smoked oysters and about ¼ teaspoon of trout roe. Garnish with chopped chives, and serve with lemon wedges and hot sauce.
Serve with: Green salads; potato, tomato, or egg dishes; grilled vegetables

Smoked Oyster and Bacon Stuffing image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 13

1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
3 tablespoons unsalted butter, plus more for baking dish
1 medium yellow onion, diced medium
2 large celery stalks, diced medium
4 garlic cloves, roughly chopped
1 cup packed drained smoked oysters (from three 3-ounce cans)
1 cup crumbled cooked bacon (from about 8 slices)
2 tablespoons chopped fresh thyme leaves
2 tablespoons sherry vinegar
Coarse salt and ground pepper
1/2 cup roughly chopped fresh parsley leaves
3 large eggs, lightly beaten
3 cups low-sodium chicken broth

Steps:

Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add oysters, bacon, thyme, and vinegar and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.

Nutrition Facts : Calories 321 g, Fat 14 g, Fiber 4 g, Protein 16 g, SaturatedFat 6 g