Original Creole Seasoning 
More Spice Pork Shoulder
Tender, juicy and full of sweet-heat flavors, this More Spice Pork Shoulder by Firehouse Grub is sure…
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 Kosher Salt
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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, salt 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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