Yield: 18 pieces
Drain oysters; pat with paper towels and coarsely chop. Cut eggs, lengthwise, place yolks in a bowl and set hollow halves aside. Mash yolks with a fork. Add mayonnaise, 2 tbsp. snipped chives, mustard, pepper and chopped oysters. Mix well. Fill egg halve with oyster and yolk mixture. Refrigerate before serving. Garnish with snipped parsley.
Please note that some ingredients and brands may not be available in every store.