Deviled Eggs with Quick-Pickled Okra

Prep Time

20 minutes

Cook Time

10 minutes


6-12 people

Tony 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.

Deviled Eggs with Quick-Pickled Okra

Shop Tony's Flavors In This Recipe


  • 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 Kosher Salt

  • 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

  • Clear


Making the Deviled Eggs:

  1. Cut eggs in half lengthwise. Remove egg yolks, and place in a medium bowl. Set egg whites aside.
  2. 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:

  1. In a large glass bowl, combine okra, celery, salt and chiltepin peppers or red peppers.
  2. 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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