Pickled Okra Deviled Eggs is an updated version of the Southern iconic Deviled Eggs. Minced pickled okra is substituted for standard pickle relish.
If you grow up in the Deep South, as did I, you eat heaping gobs of deviled eggs. They are part of special occasions, church pot luck dinners, funeral receptions and just everyday life. Deviled eggs are such a big part of our culture that we have special serving dishes just for them. They are as Southern as okra.
At one time, there was a faction of our society that wouldn’t refer to this iconic Southern dish as Deviled Eggs because they felt the name was glorifying the Devil himself. Recipes for Stuffed Eggs are found in several vintage cookbooks. For the most part, I think we’re over that and back to Deviled Eggs.
Along with the whole issue of Satan, Deviled Eggs took another hit when folks stopped eating eggs on the advise of their doctors, and Aunt Gladys, who believed eggs were unhealthy because of their naturally occurring cholesterol. The egg cholesterol scare would never have happened if people would listen to my Granny.
I once queried the palatability of a certain food she was eating that didn’t appear appetizing through the eyes of a child. She quickly responded, “Shug, the good Lord don’t make no kind of food what’s not fittin’ to eat”. Once again, wisdom from Granny that’s simple honest truths.
So, eggs are back in favor. Truth is, they never fell out of favor with me. I listened to my Granny. If the good Lord made it, I’m a-gonna eat it.
Give this updated version a try. The Mobile Rundown was kind enough to mention our blog and call out this recipe. That’s an endorsement worth having!
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Pickled Okra Deviled Eggs
yield: 8 deviled egg halves
An updated version of the Southern iconic Deviled Eggs. Minced pickled okra is substituted for standard pickle relish.
4 boiled eggs
1 tablespoon mayonnaise (I prefer Duke’s)
1 teaspoon yellow mustard
salt and pepper to taste
5 whole pickled okra pods, divided (I prefer Wickles Wicked Okra)
Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a bowl and add mayonnaise, mustard, salt and pepper. Mash yolks and stir well.
Finely mince 3 pods of pickled okra and add to egg mixture. Stir well. The filling should be stiff enough to hold its shape. Add additional mayo, if desired.
Fill egg halves with yolk filling.
Slice two additional okra pods for garnish. Serve on deviled egg dish.
Pickled Okra Deviled Eggs
Ingredients
- 4 boiled eggs
- 1 tablespoon mayonnaise I prefer Duke's
- 1 teaspoon yellow mustard
- salt and pepper to taste
- 5 whole pickled okra pods divided (I prefer Wickles Wicked Okra)
Instructions
- Slice eggs in half lengthwise and carefully remove yolks. Place yolks in a bowl and add mayonnaise, mustard, salt and pepper. Mash yolks and stir well.
- Finely mince 3 pods of pickled okra and add to egg mixture. Stir well. The filling should be stiff enough to hold its shape. Add additional mayo, if desired.
- Fill egg halves with yolk filling.
- Slice two additional okra pods for garnish. Serve on deviled egg dish.
Cindy says
After my first daughter was born we were having a reception after her baptism. I suggested deviled eggs on the menu and my mother who is a southern gal said, ” we can not have “devil”ed eggs, our minister quickly fixed the problem as he told us he always called them “angel eggs” for just that reason! I got a good chuckle reading your post!
Jackie Garvin says
What a quick witted minister! I love that!
🙂
Jean says
I think it is written somewhere in the 10 commandments of Southern cuisine that stuffed or deviled eggs must be served at any festive function. I don’t think I have ever eaten a holiday dinner that they were not served. Like the okra touch Jackie!
Jackie Garvin says
Girl, you know it! We gotta have our deviled eggs. 🙂
Chris Thomas says
I absolutely have to try this. Deviled eggs are a staple in our home, and when I was growing up as well. I have to confess, however, I’ve never had pickled okra. Shhhh! Don’t tell anyone, but I’m an escapee from New York City. We escaped in 2001, but we’ve only been in SC for about 8 years now. As I’ve told my southern friends, “You’ll be real thankful to have this straight shootin’ Yankee in the foxhole with ya’ when you see what’s comin’ over the ridge next… Bubba!” Suffice it to say, I’ve got more real friends in SC then I ever had in the 50 years in NY. They love my wife and I and, especially, my southern cookin’. 😉
I have to be careful of hot things. I’m Irish. We burst into flames real easy. I do love, however, a slice of Texas Original Sweet & Hot Jalapenos on my deviled egg. I’ve even diced them and added them to the mix. I’ve also been a glutton for punishment and have hit-up the eggs with a couple of shots of the ol’ “Creole Torpedo” (Franks Louisiana Hot sauce).
And yes, God don’t make no junk. Eat hearty, share it with friends, and above all, always give thanks. God bless.
Jackie Garvin says
Chris,
It looks like you made the transition to Southern living pretty easily. We’re a friendly bunch of people and love good food. So happy you decided to live amongst us. 🙂
Chris Thomas says
I’ve finally discovered pickled okra. They’re absolutely wonderful: So much so, my wife and I are going to make some homemade next season. She makes wonderful dilly beans and pickled green tomatoes and zucchini pickles.
I let my son-in-law and step-son make deviled eggs. They decided to up the ante and make the deviled eggs with hot pickled okra and a little Sriracha sauce. Those two play chicken with ghost pepper and scotch bonnet salsa. They turned my deviled eggs into little evil orbs of death. Sufficient to say, I may never be the same again. God bless.
🙂
Jackie Garvin says
Chris,
You poor thing! I like a little bit of heat but those deviled eggs were a death trap. I hope they didn’t destroy every taste bud you have in your head. 🙂
Merry Christmas!
Chris Thomas says
And a very blessed Christmas to you and your family. God bless.