To make deviled eggs in advance, arrange cooked egg-white halves on platter, cover with plastic wrap, and refrigerate. You should also chill the filling. Fill egg-white halves with the seasoned yolk mixture just before serving. Pickled Okra is available in most grocery stores.
This is a recipe from Martha Stewart Living Magazine.
MAKES 24
12 large eggs
½ cup mayonnaise
2 teaspoons Dijon mustard
4 cornichons, minced (2 ½ tablespoons)
1 rib celery, minced
½ teaspoon coarse salt
¼ teaspoon freshly ground black pepper
2 to 2 pickled okra, thinly sliced crosswise into rings
1. Place the eggs in a medium saucepan, and cover with cold water. Bring to a boil. Remove the pan from heat, cover, and let sit 12 minutes. Place eggs in a bowl of ice water to cool. When cool, peel eggs,slice in half lengthwise, and carefully remove yolks. Set aside the whites, and transfer yolks to a small bowl. Add mayonnaise, mustard, cornichons, celery, salt, and pepper to yolks. Mash together with a fork.
2. Spoon a heaping tablespoon of the egg-yolk mixture into each egg-white half, and top with rings of pickled okra. Serve.
Speak Your Mind