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Velvety, tangy deviled eggs with crunchy fried oysters on top. This is party food at its best.

“I’m not a football man; I’m a party man. So if there’s a party, I’m in. If there’s something where people are gathering around the TV to watch, I’ll be there,” says Marc Murphy, owner and executive chef at the Benchmarc restaurants in New York City. He loaned us one of his many, many party food recipes for the upcoming festivities.

“Deviled eggs are one of those party foods that everyone is always so excited to eat, but no one really thinks to make them,” says Murphy. “For me, the inspiration came simply from the fact that I love eating them and I think they’re a great base for so many interesting toppings, like the fried oyster, which adds a great salty crunch. If you plan on making this dish the day you get your oysters, get your fishmonger to shuck them for you. It’s a messy and sometimes dangerous job.”