Deviled eggs makes a rich and savory beginning to any festive gathering.

Martha Stewart Living, November 1999


Recipe Summary

Makes 24


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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.