Photo: Romulo Yanes; Food Styling: Simon Andrews; Prop Styling: Helen Crowther
Hands-on Time
22 Mins
Total Time
37 Mins
Serves 8 (serving size: 2 egg halves)

Chef Stage remembers his mother's deviled eggs, which he updates with vibrant Creole seasonings.

How to Make It

Step 1

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; stir in vinegar. Bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

Step 2

Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; add cream cheese, and mash with a fork until smooth. Add yogurt and next 8 ingredients (through red pepper). Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish each egg half with 1 okra slice.

Ratings & Reviews

RicBennewate's Review

February 04, 2015
These were sooo good! They were a huge hit at our Superbowl party!!

EllenDeller's Review

April 23, 2014
Made these twice for parties, and they were a hit--disappeared immediately! The second time, I used juice from the pickled okra jar instead of vinegar and added Tony Cachere's Creole Seasoning instead of salt and other spices. I actually prefer to skip the cream cheese, as it detracts from the fluffiness I like in a deviled egg. The slice of okra on top makes these look quite festive.

Frank645's Review

October 09, 2012