Food and Recipes Recipes Deviled Eggs with Pickled Okra 5.0 (1) 1 Review 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. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 25, 2020 Print Share Share Tweet Pin Email Photo: Jennifer Causey, Prop Stylist: Lindsey Lower, Food Stylist: Torie Cox Active Time: 20 mins Total Time: 40 mins Yield: 12 serves Ingredients 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) Directions 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. 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. Slice eggs in half lengthwise; remove yolks, keeping egg white halves intact. 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. Print