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
Instructions
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.
Quick-Pickled Okra
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.
Notes
*We used Tony Chachere's Original Creole Seasoning
Recipe by Louisiana Cookin' at https://louisianacookin.com/deviled-eggs-quick-pickled-okra/