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Get RecipeTony Chachere’s is the Official Louisiana Cookin’ Test Kitchen Seasoning partner. As part of the partnership, the Test Kitchen whipped up these Deviled Eggs with Quick-Pickled Okra. The chefs in the Test Kitchen say the pickled okra brine gives a delicious acidity to these deviled eggs.
Ingredients
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12 Large Hard-Cooked Eggs, Peeled
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1/3 Cup Mayonnaise
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2-3 Tablespoons Brine from Quick-Pickled Okra (Recipe Below)
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2 Tablespoons Green Onion, Chopped
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2 Tablespoons Pickled Celery from Quick-Pickled Okra, Chopped
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1 Teaspoon Creole Mustard
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1/4 Teaspoon Tony’s Original Creole Seasoning + More for Garnish
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Quick-Pickled Okra, Sliced for Garnish
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12 Ounces Whole Okra, Halved Lengthwise
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2 Stalks Celery, Thinly Sliced Lengthwise (Same Size as Okra)
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2 Teaspoons Dried Chiltepin Peppers or 2 Teaspoons Crushed Red Pepper
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3 Cups Rice Wine Vinegar
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2 Tablespoons Sugar
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2 Dried Bay Leaves
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6 Cloves Garlic, Sliced
- Clear
Directions
Making the Deviled Eggs:
- 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 Tony’s Original Creole Seasoning; add up to remaining 1 tablespoon brine, if necessary. Spoon egg yolk mixture into egg whites. Garnish with Quick-Pickled Okra and Tony’s Original Creole Seasoning, if desired.
Making the Quick-Pickled Okra:
- In a large glass bowl, combine okra, celery and chiltepin peppers or red peppers.
- 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.
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