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SugarRoti Deviled Eggs Recipe

SugarRoti Deviled Eggs Recipe

SugarRoti Deviled Eggs Recipe

4-6 servings / steps steps / 5 ingredients

Scrambled Egg Nu Spice

Deviled Eggs. A potluck favorite, the perfect picnic snack and always a crowd-pleaser. This American dish never goes out of style and we took it to the next level with   SugarRoti Scrambled Egg Nu. This simple recipe brings a balance of heat and flavor from cayenne, cumin, and turmeric that perfectly compliments the cool creaminess of the eggs. With a sprinkle of chives, this dish is beautiful to share and sure to spark conversation. 

Spice Level


  • 12 large eggs
  • SugarRoti Scrambled Egg Nu Spice Package
  • 2 tablespoons olive oil or ghee (clarified butter)
  • 1 medium yellow onion, finely chopped (approx. 2 cups)
  • 2 tablespoon sweet relish
  • 1/2 cup mayonnaise
  • ¼ cup fresh chives, finely chopped


  1. Rinse eggs with warm water and place in a saucepan.  Cover with cold water, place the pan over medium-high heat and bring to a boil.  Turn off heat, cover and let sit for 10 min.  Drain, rinse under cold water and peel.  Cool in the refrigerator, loosely covered for 15 min (25 min).
  2. Heat oil in a large saucepan over medium heat. Add SugarRoti Scrambled Egg Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
  3. Add onions. Sauté until tender then mix the relish (5-8 min).
  4. Cool mixture in refrigerator.  In the meantime, cut cooled eggs lengthwise, carefully scoop out yolks into a bowl and mash with a fork (15 min). 
  5. Mix yolks with the cooled onion mixture and stir in mayonnaise. Fill each egg white with about 1 1/2 teaspoons of the egg-onion mixture. Garnish with chives and enjoy (10 min).

Recipe Notes

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