Habanero Smoked Oyster Deviled Eggs


12 hard boiled eggs
1/2 cup of mayonnaise
1 can or 1/2 cup Ekone Habanero smoked oysters
3-4 anchovy fillets
pepper to taste
Spanish paprika
2 tbsp chives, chopped

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.

Recipe provided by Buoy Beer in Astoria. Printed in the Daily Astorian December 19, 2014.