Deviled Eggs

May 23, 2016

Below we've offered three different twists that make ordinary deviled eggs really pop! The first uses our Salad Seasoning, which brings out the onion and garlic flavors that we are accustomed to, along with the subtlety of the sesame, dill and poppy. The next uses our Garam Masala which is a wonderful curried flavor for the deviled egg. And the third option puts the devil in the deviled egg - use a little extra mustard and add our Volcanic Seasoning! It offers great flavor with a little spiciness at the end.


6 hard boiled eggs, cooled and peeled
1/4 cup mayonnaise
1 tsp. Stuart's Spices Stout Mustard
1½ tsp. Stuart's Spices Salad Seasoning or 1½ tsp. Garam Masala or ¾ tsp. Volcanic Seasoning*
¼ tsp. Stuart's Spices Fresh Ground Black Pepper
Stuart's Spices
Spanish Paprika to garnish


  • Slice eggs in half, remove yolks to bowl
  • Mash yolks with mayonnaise, mustard, pepper and whichever seasoning you choose. Season to taste by adding more.
  • Spoon the mixture back into the egg white halves. You can use a pastry tube if a fancier finish is desired. 
  • Garnish with paprika.

Serving Idea - Generally Spanish Paprika is used as the color and garnish on top of deviled eggs. It has a mild flavor that doesn't overtake the other flavors. As an option, try using Stuart's Spices Smoked Spanish Paprika to add a touch of smokiness to the flavor profile!

*If using Volcanic Seasoning, add an extra 1/2 tsp. mustard. This recipe blends nicely with Smoked Paprika on top!

Prep + Cook Time: 15 minutes
Makes: 12 Deviled Eggs

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