Deviled Oysters

Dean Fearing gives fresh oysters the deviled egg treatment, topped with Tabasco Butter sauce and served alongside Sour Mango Slaw for a flavorful seafood brunch dish.

Total Time:
40 mins
4 servings


  • 16 fresh oysters, shucked (reserve the juices and 8 shells)

  • 3 shallots, minced

  • 3 cloves garlic, minced

  • 4 strips thick-cut, smoked bacon, cooked and crumbled

  • 1 tablespoon thyme, finely chopped

  • 1 tablespoon parsley, finely chopped

  • 2 teaspoons cracked black pepper

  • 1/4 cup mayonnaise

  • 2 tablespoons Dijon mustard

  • 2 hard boiled eggs, chopped fine (yolks and whites separated)

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons Tabasco

  • 1/4-1/2 cup bread crumbs

  • Lemon juice to taste

  • Kosher salt to taste

  • Parsley sprigs, for garnish

Tabasco Butter Sauce

  • 1 tablespoon canola oil

  • 2 shallots, finely chopped

  • 1/4 cup celery, finely chopped

  • 1/2 red bell pepper, seeds and stems removed, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 tablespoon parsley stems, finely chopped

  • 3 sprigs fresh thyme

  • 1 teaspoon whole black peppercorns

  • 3 pepper Chile Dírbol

  • 1/4 cup Champagne (white wine) vinegar

  • 2 tablespoons white wine

  • 2 tablespoons Tabasco sauce, or to taste

  • 1/2 cup heavy cream (optional)

  • 6 tablespoons unsalted butter, cut into 1 inch squares

  • Lemon juice to taste

  • Kosher salt to taste

Sour Mango Slaw

  • 2 tablespoons fresh lime juice

  • 1 tablespoon mayonnaise

  • 1 tablespoon extra-virgin olive oil

  • 1/2 tablespoon fresh ginger, grated

  • 2 cloves garlic, minced

  • 1 large green mango, peeled, pit removed, and julienned

  • 1/4 cup green cabbage, veins removed from leaves and chiffonade

  • 1/4 cup red cabbage, veins removed from leaves and chiffonade

  • 1/4 cup carrot, julienned

  • 1/4 cup red onion, julienned

  • Kosher salt to taste


Make the Tabasco Butter Sauce

  1. Heat oil in heavy bottom sauce pan over medium heat. Add shallots, celery, bell pepper, and garlic.

  2. Sauté for 2 minutes, until soft; do not brown. Add parsley, thyme, peppercorns and chilies. Sauté 1 minute, then deglaze with vinegar and white wine. Reduce liquid to sec (almost dry). Add Tabasco and heavy cream. Bring to a boil and cook about two minutes until cream is thick. Remove sauce from heat and whisk in butter one piece at a time into sauce. Strain through fine sieve. Season with lemon juice and salt. Keep warm until ready to use.

Prepare the Deviled Oysters

  1. Preheat broiler. Reserve the oyster juice in a large mixing bowl. Chop the oysters, basically cutting each oyster into four pieces and reserve.

  2. Add remaining ingredients to the oyster juice in mixing bowl. Mix well and fold in reserved oysters.

  3. Divide deviled oyster mixture among the 8 reserved oysters shells. Place oysters on sheet pan and place under broiler. Broil 4-5 minutes or until well browned on top. Remove from oven.

  4. Place 2 oysters on each plate. Portion a small amount of Sour Mango Slaw next to oysters. Drizzle with Tabasco Butter Sauce. Garnish with parsley sprigs. Serve.

Meanwhile, make the Sour Mango Slaw

  1. Combine lime juice and mayonnaise in mixing bowl. Whisk in olive oil. Add ginger and garlic. Let dressing stand 5-10 minutes in order to combine flavors. Add remaining ingredients. Toss well to coat. Keep refrigerated until ready to serve.


Start with 1/4 cup bread crumbs. If oysters are especially juicy, you may need to add up to another 1/4 cup bread crumbs.

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