Deviled Eggs With Goat Cheese & Pickled Okra

Deviled eggs conjure up memories for me of spring picnics and Sunday suppers, but for many, they are a holiday staple. Whenever you like to make them, try out this unique version with tangy pickled okra and creamy goat cheese. There is a whole market out there of fancy plates made just for deviled eggs — porcelain, hand-painted, the works. But you don’t need delicate serving dishes to make these look pretty; all you need is just a sprinkle of fresh thyme. – Tasia Malakasis in Southern Made Fresh, a new cookbook of vibrant dishes rooted in homegrown flavor

7 large eggs
4 Tbsp. crumbled goat cheese, divided
1 Tbsp. fresh thyme leaves
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
1/2 tsp. hot sauce
1/4 tsp. table salt
1/4 tsp. freshly ground black pepper
3 Tbsp. chopped pickled okra (about 3 pods)
1 Tbsp. fresh thyme leaves

Place eggs in a Dutch oven; add water to 1 inch above eggs. Bring to a boil; immediately remove from heat. Cover and let stand 12 minutes. Drain and return eggs to pan. Fill pan with cold water and ice; let stand 5 minutes or until eggs are thoroughly chilled. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Cut eggs in half lengthwise. Remove yolks and place in a small bowl. Arrange egg white halves on a serving tray.

Mash yolks with a fork; add 1 Tbsp. goat cheese and next 6 ingredients, mashing until smooth. Stir in okra. Spoon or pipe yolk mixture into egg white halves. Top with remaining goat cheese and fresh thyme. Cover and chill until ready to serve. Serves 7.

Recipe and photo courtesy of Southern Made Fresh by Tasia Malakasis, published by Oxmoor House, $26.