- 12
- 20 mins
- 30 mins
4/5
(1 Votes)
Ingredients
- 12 large eggs
- 1/4 cup plain nonfat Greek yogurt {2.25oz}
- 1/4 cup chopped sour pickles
- 2 tablespoons mayonnaise {30g}
- 2 teaspoons Dijon mustard
- 1/4-1/2 teaspoon cayenne pepper
- 1/4-1/2 teaspoon paprika spice blend, Paula Deen's
- 1 Tbsp. smoked paprika brine from pickled okra, opt, such as Rick's Picks Smokra
- 3 Tbsp. sliced pickled okra, for garnish, such as Rick's Picks Smokra
Preparation
Step 1
Place eggs in a single layer in a saucepan with enough cold water to cover; bring to a boil over high-heat. Cover and simmer 15-20 minutes, remove from heat and let stand 15 minutes. Drain, and then run under cold running water.
Peel eggs and halve lengthwise. Remove yolks and add to a bowl. Add yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine and mix thoroughly.
Spoon mixture into the egg white halves. Place eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.