Place the eggs in a single layer in a saucepan
with enough cold water to cover; bring to a boil over high heat. Immediately remove from the heat. Cover and let stand 15 minutes. Drain
, and then run under cold running water.
Peel the eggs and halve lengthwise. Remove the yolks and add to a bowl. Add the yogurt, pickles, mayonnaise, mustard, cayenne, paprika spice blend and brine, and mix thoroughly.
Spoon the mixture into the egg white halves. Place the eggs on a plate, garnish with the pickled okra, cover loosely with plastic wrap and chill until ready to serve.