Louisiana-inspired deviled eggs topped with smoked duck, andouille, pickled okra, and herbs on a dark plate

Appetizers

Bayou Disco Deviled Eggs

Name: Bayou Disco Deviled Eggs
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 24 halves
Ingredients: 12 large eggs; 2 tbsp mayonnaise; 1 tbsp Creole mustard; 1 tbsp pickled-okra brine; 1 tsp Worcestershire sauce; 1 tsp Louisiana-style hot sauce; 1/2 tsp smoked paprika; Pinch of cayenne; Kosher salt and black pepper; 1/3 cup finely chopped smoked duck; 1/3 cup crisp andouille, finely diced; 4 pickled okra pods, minced; 2 tbsp duck-skin cracklins or crisp bacon; 1 green onion, thinly sliced; 1 tbsp hot honey; Optional: fried onions, crushed pork rinds, chives

Smoked duck, andouille crunch, pickled okra & hot-honey cracklins

24 halvesPrep 35 minCook 15 minTotal 50 min

LouisianaParty foodMake ahead

Print one-page PDFDownload PDF

Method

Boil and chill

Cover the eggs with cold water. Bring to a boil, cover, turn off the heat, and let stand 11 minutes. Move straight to an ice bath for 10 minutes, then peel.

Build the filling

Halve the eggs and put yolks in a bowl. Mash smooth with mayonnaise, Creole mustard, okra brine, Worcestershire, hot sauce, smoked paprika, cayenne, salt, and pepper.

Fold in the good stuff

Stir in half the smoked duck, half the andouille, and half the minced pickled okra. Taste: it should be smoky, sharp, and a little aggressive.

Fill and finish

Pipe or spoon the filling into the whites. Top with remaining duck, andouille, pickled okra, cracklins, and green onion. Drizzle with hot honey right before serving.