Pickled okra brine gives a delicious acidity to these deviled eggs.
Deviled Eggs with Quick-Pickled Okra
Makes 12 Servings
- 12 large hard-cooked eggs, peeled
- ⅓ cup mayonnaise
- 2 to 3 tablespoons brine from Quick-Pickled Okra (recipe follows)
- 2 tablespoons chopped green onion
- 2 tablespoons chopped pickled celery from Quick-Pickled Okra
- 1 teaspoon Creole mustard
- ¼ teaspoon Creole seasoning*
- Garnish: sliced Quick-Pickled Okra, Creole seasoning
- 12 ounces whole okra, halved lengthwise
- 2 stalks celery, thinly sliced lengthwise (size of okra)
- 2 teaspoons kosher salt
- 2 teaspoons dried chiltepin peppers or 2 teaspoons crushed red pepper
- 3 cups rice wine vinegar
- 2 tablespoons sugar
- 2 dried bay leaves
- 6 cloves garlic, sliced
- Cut eggs in half lengthwise. Remove egg yolks, and place in a medium bowl. Set egg whites aside.
- Using a fork, mash egg yolks into fine pieces. Stir in mayonnaise, 2 tablespoons brine, green onion, celery, mustard, and Creole seasoning; add up to remaining 1 tablespoon brine, if necessary. Spoon egg yolk mixture into egg whites. Garnish with Quick-Pickled Okra and Creole seasoning, if desired.
- In a large glass bowl, combine okra, celery, salt, and chiltepin peppers or red pepper.
- In a medium saucepan, combine vinegar, sugar, bay leaves, and garlic; bring to a boil over medium heat, stirring until sugar dissolves. Pour over okra mixture, tossing to coat. Cover and refrigerate for at least 2 hours. Refrigerate for up to 1 week.
*We used Tony Chachere's Original Creole Seasoning