Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
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.
12 Large Hard-Cooked Eggs, Peeled
1/3 Cup Mayonnaise
2-3 Tablespoons Brine from Quick-Pickled Okra (Recipe Below)
2 Tablespoons Green Onion, Chopped
2 Tablespoons Pickled Celery from Quick-Pickled Okra, Chopped
1 Teaspoon Creole Mustard
1/4 Teaspoon Tony’s Original Creole Seasoning + More for Garnish
Quick-Pickled Okra, Sliced for Garnish
12 Ounces Whole Okra, Halved Lengthwise
2 Stalks Celery, Thinly Sliced Lengthwise (Same Size as Okra)
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
Making the Deviled Eggs:
Making the Quick-Pickled Okra:
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