Devilled Oysters

Dallas chef Dean Fearing cooks up a tasty dinner with a Texas twist.


  • 12 well-cleaned oysters with deep shells
  • Cayenne pepper to taste
  • 2 hard-boiled egg yolks
  • 2 raw egg yolks
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon melted butter
  • Salt to taste
  • 2 tablespoons toasted bread crumbs
  • 12 sprigs fresh thyme


  • Preheat oven to 350 degrees.
  • Place one oyster in each shell and sprinkle with cayenne.
  • In small bowl, mash hard-boiled yolks. Mix in raw yolks, lemon juice, butter, and salt.
  • Spoon mixture over oysters, then cover with bread crumbs.
  • Bake on cookie sheet for 5 minutes, or until bread crumbs are toasted. Garnish with thyme.