Deviled Eggs 3 Ways

Deviled Eggs 3 Ways

Deviled Eggs 3 Ways

Yield 8


  • 4 extra large eggs
  • 1 tablespoon plus 2 teaspoons mayonnaise
  • 2 teaspoons finely chopped red onion
  • 2 teaspoons sweet pickle relish with juice
  • 1/4 teaspoon Savor All-Purpose Seasoning
  • garnish (optional)  chives or herb of choice


  1. Place eggs in a large pot, cover with cold water and bring to a boil. Reduce the heat to low and cook for 13 minutes.
  2. Drain the eggs and cover with cold water. Peel when cool enough to handle.
  3. Cut the eggs in half lengthwise and scoop out the yolk and place in a small bowl. Set the whites aside until ready to fill.
  4. Using a fork mash the yolks and then stir in the mayonnaise, onion, relish and Savor.
  5. Using a piping bag or two spoons fill each egg white with 1/8th of the yolk mixture. Top with herbs if using.

Variation 2

  1. Replace the Savor All-Purpose with 1/2 teaspoon of the Savor Bar-B-Que Rub, proceed with recipe.

Variation 3

  1. Replace the Savor All-Purpose Seasoning with 1 teaspoon of the prepared Savor Harissa Mix, proceed with recipe.