Deviled Eggs with Pickled Okra

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.

Spoon a heaping tablespoon of the egg-yolk mixture into each egg-white half, and top with rings of pickled okra. Serve.