Peel the eggs and halve lengthwise. I like to use a string of floss or thread to cut the eggs in half (see pic below!) but a sharp pairing knife works well also.
Remove the yolks and mix in a bowl with the yogurt, mustard, pickle juice, cayenne, salt and pepper, and diced pickles.
Spoon generous portions into the egg white halves.
Garnish with a slice of pickled okra and a dash of paprika.