10 eggs, hard-boiled and peeled
1/4 cup mayonnaise
1 teaspoon prepared mustard
1/2 teaspoon salt
1/2 teaspoon sweet pickle juice
1/8 teaspoon pepper
1 3.6-ounce can smoked oysters, well-drained
Halve eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and add mayonnaise, mustard, salt, pickle juice and pepper. Mix well.
Place a smoked oyster in each egg white. Spoon or pipe yolk mixture around the oyster in the egg white. Store covered in refrigerator until ready to serve.