Recipe: Deviled Oysters

Need something new to serve this upcoming holiday season? Deviled oysters are just as easy as deviled eggs and the beautiful shells can make an incredible statement. This savory and flavorful dish is sure to be a conversation starter. Try your own with this recipe from New England Today.


  • 1 cup kosher salt
  • 3 tablespoons (approx.) water
  • 24 fresh oysters
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup minced onion
  • 1 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon chopped parsley
  • Dash freshly ground black pepper
  • 2 large eggs, beaten
  • 1/2 cup cracker crumbs (such as saltines)


  1. Preheat oven to 450.
  2. Mix salt and water together in a large bowl.
  3. Shuck oysters. Save the cupped shells, rinse them and set them aside to dry.
  4. In a medium pan, melt butter and cook the onion.
  5. Add chili powder, Worcestershire sauce, parsley and pepper. Cook for one minute, then place in a bowl and let cool. Mix in eggs and cracker crumbs.
  6. Put ¼ tsp. butter into the cleaned shells, place a raw oyster in the shell and cover with crumb mixture.
  7. Spread salt mixture onto a baking sheet and then place oysters on top.
  8. Bake for 10 minutes until the crumb mixture is browned.
  9. Serve immediately.



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