Classic Lightened Up Deviled Eggs with Pickle Okra & Pork Skin Crunch

Give traditional deviled eggs a healthy Southern spin—and a meaty crunch to boot.

Makes 12 deviled eggs.


For eggs:

  • 6 hard boiled eggs, peeled and halved lengthwise
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Pinch of salt
  • Ground black pepper, to taste

For garnish:

  • Paprika
  • 3 tablespoons chopped pickled okra
  • ¼ cup crumbled pork rinds


  1. Remove yolks from eggs and place in a medium bowl.  Set whites on a serving platter.
  2. Mash the yolks into a fine crumble using a fork. Combine crumbled yolks with mayonnaise, mustard, salt and pepper and mix until smooth.
  3. Evenly portion heaping teaspoons of yolk mixture into egg whites.
  4. Sprinkle with paprika, then garnish with okra and pork rinds. Serve immediately.