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.
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)
How to Make It
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.