serrano, pickled okra, and bacon deviled eggs
A Southern-inspired twist on classic deviled eggs. Crispy bacon, tangy pickled okra, and fresh serrano peppers add crunch, heat, and flavor.
prep time
30 Min
cook time
method
Stove Top
yield
12 serving(s)
Ingredients
- 12 large eggs, hard cooked and peeled
- 1/3 cup mayonnaise (or miracle whip)
- 1 teaspoon Dijon mustard
- 2-3 tablespoons pickled okra brine
- 3 pods of pickled okra, very finely minced (save extra to slice for garnish)
- 4 slices thick-cut bacon, cooked until maximum crispiness and crumbled
- 1 fresh serrano pepper, very thinly sliced into rounds
- smoked paprika, for a final dusting
- salt and freshly ground black pepper, to taste
How To Make serrano, pickled okra, and bacon deviled eggs
-
Step 1Prep the Eggs: Slice your peeled, hard-cooked eggs in half lengthwise. Gently remove the yolks into a medium mixing bowl and arrange the empty whites onto a serving platter.
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Step 2Mash the egg yolks thoroughly with a fork until no large lumps remain. Stir in the mayonnaise, mustard, and the pickled okra brine.
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Step 3Stir the finely minced pickled okra and half of the crumbled bacon into the yolk mixture. Season with a pinch of salt and black pepper, mixing until smooth and fluffy.
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Step 4Transfer the yolk mixture into a pastry bag or a Ziploc bag with a corner snipped off. Pipe the filling generously into the cavity of each egg white.
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Step 5Top each finished egg with a round slice of pickled okra, a shard of the remaining bacon, and one thin slice of serrano pepper. Give the whole platter a light dusting of smoked paprika. Chill in the refrigerator for at least 15–30 minutes before serving so the flavors can fully blend.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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