The Point's Deviled Eggs with Pickled Okra

• 12 large eggs
• 1/2 cup mayonnaise
• 2 teaspoons Dijon mustard
• 4 cornichons, minced (2 1/2 tablespoons)
• 1 rib celery, minced
• 1/2 teaspoon coarse salt
• 1/4 teaspoon freshly ground pepper
• 3 to 4 pickled okra, thinly sliced into rings

1. 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 15 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.

2. Combine mayonnaise, mustard, salt, and pepper. Add to yolks and mash together with a fork. When combined with no lumps, add the cornichons and celery.

3. Spoon a heaping tablespoon of the egg-yolk mixture into each egg-white half, and top with rings of pickled okra. Cover with Saran wrap and keep chilled until ready to serve.