Pickled Deviled Eggs with Fried Oysters

Hard boil eggs: Place eggs in a large pot and pour cold water in, making sure to cover eggs by at least 1 inch. Bring water to a rolling boil, then remove pot from the heat and cover for 12 minutes. Place eggs into an ice bath.

Make pickled eggs: In a large bowl combine pickled beets, apple cider vinegar, peppercorns, 1 teaspoon salt, and garlic cloves. Peel the hard boiled eggs, then place them into the beet pickling mixture. Cover and place in the fridge to pickle for at least 12 hours.

Make fried oysters: In a bowl, combine flour, 1 teaspoon salt, 1 teaspoon cracked black pepper, and 1 teaspoon paprika. Dredge shucked oysters in seasoned flour, making sure to evenly coat. Heat canola oil in a large high-sided pan over medium-high heat. When oil is hot (350°F or when a wooden utensil bubbles when dipped in), carefully drop floured oysters in. Fry for one minute, or until oysters are light golden brown. Remove from oil and place onto a paper towel-lined plate to absorb excess oil.

Make deviled eggs: Remove pickled eggs from the pickling mixture and cut in half lengthwise. In a bowl, place the yolks from each egg, plus mayonnaise, mustard, ½ teaspoon salt, and ½ teaspoon pepper. Mix well until well combined and smooth. Using a piping bag or sandwich bag with a tip cut off, pipe the egg yolk mixture into each egg white, filling the hole.

Assemble: Garnish deviled eggs with paprika and chopped chives. Top each deviled egg with a fried oyster. Enjoy!