Savory Deviled Eggs

A Recipe From a Local Arizona Restaurant

••• Savory Deviled Eggs, Three Ways. Courtesy ZuZu at Hotel Valley Ho

Chef Charles Wiley at ZuZu in Scottsdale has amazing, yet simple suggestions for creating variety in your deviled eggs. The basic egg yolk mixture is the same for all three varieties; what makes them special is the toppings on each. If you're having friends and/or family over to watch the big game -- or to play pictionary or for any reason at all -- these will be a sure-fire hit.

ZuZu at Hotel Valley Ho
6850 East Main Street
Scottsdale, AZ 85251

-   -   -   -   -   -   -

Each recipe yields 24 halves.

Savory Deviled Eggs


  • 12 each  Eggs, hard-cooked, peeled and cut lengthwise
  • 1/2 cup  Mayonnaise
  • 1 tsp.  Dry ground mustard
  • 1 tsp.  White vinegar
  • To taste  Kosher and freshly ground black pepper
  • 1 recipe  Red Onion Marmalade (see recipe below)
  • 1 slice  Bacon, cooked and cut into ½ inch pieces
  • 1 each   Plum tomato, cut small pieces, outside meat only
  • 8 leafs  Italian flat leaf parsley
  • 1 ounce  Smoked salmon
  • 24 each  Capers
  • 8 sprigs  Dill
  • 8 pieces  Red bell pepper
  • 4 each  Kalamata olives
  • 1-1/2 Tbsp. Feta cheese, crumbled
  • 8 leaves  Fresh oregano
  • 8 slices  Hothouse cucumber


  1. Remove egg yolks and pass through a sieve. Add mayonnaise, mustard powder, vinegar, salt and pepper, and mix thoroughly.
  2. Cover lightly with plastic wrap and refrigerate until ready to use. Transfer mixture to a pastry bag fitted with a star tip and pipe yolk mixture back into the whites.
  3. On one third of the eggs: spoon ½ tsp of the onion mixture on top of the yolks, followed by a couple pieces of bacon, a piece of the tomato and a leaf of parsley.
  4. On another third of the eggs: place a piece of salmon on top of the yolk, followed by a few capers and a sprig of dill.
  5. On the final third, place a small piece of red bell pepper in the yolk followed by a half kalamata olive, fete cheese, sprig of oregano and slice of cucumber.

Red Onion Marmalade


  • 1/2 Tbsp  Vegetable oil
  • ½ each  Red onion, thinly sliced (about 1 cup)               
  • To taste  Salt and freshly ground black pepper
  • 1/2 Tbsp  Honey
  • 2 Tbsp  Balsamic vinegar


  1. Heat a medium sauté pan over medium heat. Add the oil followed by the onions, season with salt and pepper and cook gently until onions are nice and soft.
  2. Add the honey and cook for 5 minutes or so. Add the vinegar and cook until reduced and syrupy. Cool and keep refrigerated. If mixture is really rough, you may want to coarsely chop so it will stack on the egg a little neater.

Recipe reprinted with permission.