EGG PREPARATION:

Place eggs inside a medium pan and cover with cold water. Allow to boil for 11 minutes.

Remove from heat and strain the eggs from the water. Let the eggs cool for a few minutes. Pour cold water to cover the eggs and let cool for another 15 minutes.

FILLING:

Peel the eggs, cut in half (horizontally) and separate the yolks into a bowl.

Once all of the yolks are removed, mash the yolks. For best results, use a hand mixer on low speed until smooth.

Add the spicy brown mustard, sweet relish, sriracha sauce, smoked paprika and chives. Season to taste with salt and cracked black pepper.

On low speed, thoroughly mix all the ingredients together. Cover and then place in the fridge until needed.

FRIED OYSTERS:

In a large frying pan, add the oil and allow the temperature to reach 350°F. Season with paprika, salt and pepper to taste. Squeeze a half of lemon directly onto the oysters.

In a shallow dish, add all-purpose flour and corn meal.

Next add smoked paprika, garlic powder, salt and pepper to taste. "Dredge" the whole oysters, shaking off any excess mix. Once the oil reaches 350°F, drop in the dredged oysters and fry until golden brown.

Remove oysters from oil and place on paper towel. Squeeze lemon juice onto the oysters. Season with salt and cracked black pepper.

ASSEMBLY:

Spoon the egg filling into a pastry bag, and cut off the tip.

Set the egg halves on a plate and pipe filling into each.

Once all egg halves are filled, top with fried oysters, placing two oysters on top of each egg. Garnish with additional parsley.