Creole Deviled Eggs with Pickled Okra

For the deviled eggs:
Place whole eggs in a pot of boiling water (gently lower them using a slotted spoon); they should be covered by the water. Lower the water to a simmer for 10-12 minutes. Remove to an ice bath or run under cold water until they can be handled. Peel and slice each egg in half. Scoop the hard-boiled yolk into a medium-sized mixing bowl.

Using a fork, mash all the yolks until smooth. Add the yogurt, mustard, Creole seasoning (recipe below), chives, minced pickled okra, and pickled jalapeno; stir until combined. It’s ok if it has a bit of texture to it. Taste for seasoning and add more salt or sweet pickled juice if needed.

To fill the yolks, you can either spoon it in (which can be a bit messy and sloppy-looking), or you can fill a piping bag or plastic produce bag, squeeze all the filling down to one corner and snip the tip of the corner off. Squeeze from the top of the filling to pipe into egg whites.

You can eat the eggs right away, but I like to pop them in the fridge for a little while. Garnish with pickled okra and paprika or cayenne.

For the Creole seasoning:
Stir the paprika, sea salt, garlic and onion powder, cayenne, pepper, oregano and thyme together until combined. Store in airtight container for up to 3 months.

Recipe for Creole seasoning adapted from Martha Stewart.