Deviled Eggs with Pickled Okra


Punch up the oft-requested response to "What can I bring" with okra brine-sweetened filling and petit pickled okra slices. Okra lovers at the tailgate pop-up table and lace-adorned brunch spread alike will keep coming back for more.

Deviled Eggs with Pickled Okra Recipe
Photo: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Torie Cox
Active Time:
20 mins
Total Time:
40 mins
12 serves


  • 12 large eggs

  • 1/3 cup mayonnaise

  • 3 tablespoons pickled okra brine

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon table salt

  • 1/8 teaspoon black pepper

  • 4 pickled okra pods, thinly sliced (24 slices)


  1. Place eggs in a single layer in a saucepan. Add water to cover by 1 inch. Bring to a rolling boil over high. Cover, remove from heat, and let stand 10 minutes. Drain.

  2. Submerge eggs in ice-cold water; let stand 10 minutes. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

  3. Slice eggs in half lengthwise; remove yolks, keeping egg white halves intact.

  4. Using fine holes of a grater, grate yolks into a bowl. Stir in mayonnaise, okra brine, parsley, mustard, salt, and pepper. Spoon or pipe filling into egg whites. Top each deviled egg with 1 slice of pickled okra.

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