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Pair the creaminess of deviled eggs with perfectly cooked filet mignon for the best deviled eggs of all time. These steak deviled eggs have all your favorite steakhouse flavors in one bite, yet are a gourmet appetizer (or protein-packed entree) for any party!
This little recipe absolutely exploded across social media and for good reason. It’s the perfect mash-up of two perfect flavors – deviled eggs and the best filet mignon.
The egg filling is creamy, savory, and tangy to balance out the richness of the meat, and the meat is tender enough to basically melt in your mouth.
They’re absolutely incredible and make a fantastic appetizer for any party. We can’t get enough of ’em!
Love trying different types of deviled eggs? These Dill Pickle Deviled Eggs are one of the best!
What are Steak Deviled Eggs?
I wanted to make deviled eggs a little more filling and exciting, so I decided to serve them with a thin slice of juicy, perfectly cooked steak on top.
They’re small enough to eat in 1-2 bites, and the different flavors work so well together.
You can really taste those classic steakhouse flavors in every bite!
Why you’ve got to try these Deviled Eggs with Steak
- Easy way to elevate a classic
- Meaty, hearty appetizer that can even stand as a main dish
- Something extra special your friends and family have never seen before
- Perfect balance of flavors – this isn’t an ordinary deviled egg recipe!
Want to make this recipe? Print it out to save for later!
Ingredients
- Hard boiled eggs – This is the first step and it’s best to do this ahead of time so the eggs can cool down. Here are my top tips to make perfect hard-boiled eggs every time. Pro Tip: Always start with cold eggs in cold water!
- Mayonnaise – For the deviled egg filling, we’ll use a mixture of egg yolks, mayo, mustard, and a few sauces and seasonings. They’re creamy and packed with flavor.
- Dijon mustard
- White vinegar – To help shine through the richness of the steak.
- Worcestershire sauce
- Seasonings – I like to use paprika, onion powder, garlic powder, salt, and black pepper. They add lots of flavor and are easy to find in any grocery store.
- Filet mignon – I used a filet mignon that I had in the freezer. I found that the tenderness of the filet was a great bite that complemented the eggs very well. With that said though, you can use whatever cut of beef that you like, and cook it however you want.
- Fresh chives (optional) – For garnish. Fresh dill would work great too, or an extra sprinkle of paprika.
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How to Make Steak Deviled Eggs
Prep on this recipe and cook is really, really simple. As always I prefer to have all of my ingredients and equipment ready to go before I start cooking, this makes it way easier and efficient, and let’s be honest – we get to eat quicker that way!
- Season your steak liberally with salt and pepper.
- Preheat your smoker or oven to 275F.
- Cook the steak: Cook steak until it hits 120F internal.
- Prepare the eggs: In a large pot filled with cold water, add the cold eggs. Bring to a boil, then remove from heat. Remove the cover and let the eggs cool for 13 minutes. Place in an ice bath to cool, then peel, slice in half, and remove yolks.
- Prepare the filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, pepper, paprika, and garlic and onion powders to the mashed yolks. Mix until well combined and creamy.
- Fill the egg whites: Place mixture in a piping bag. Fill egg white halves with egg yolk mixture, and put in refrigerator.
- Finish Steak: When steak has hit 120F, remove and sear in hot cast iron pan with oil for 90 seconds per side to build crust. Allow steak to rest for 10 minutes, the slice to size to cover egg.
- Garnish and serve: Add steak to deviled egg and garnish with finely sliced chives.
Pro tip for making the best deviled eggs: Once you’ve gotten all of your ingredients mixed together in a bowl, spoon that mixture into a ziploc bag and cut off one of the corners to make yourself a homemade piping bag that can just be thrown away when done.
This makes the presentation much, much better without having to spend money on piping equipment.
Print this recipe to save it for later!
Storing Suggestions
Although you can make deviled eggs ahead of time, the steak tastes best served right away. I’ll prepare the deviled eggs first and have them ready, after that my planning of time is based off of slicing the steak when it’s time to serve them.
Simply said: make your eggs, put them in the fridge until the steak is done, slice your steak, and serve immediately.
Tips & Variations
- Try a different cut of steak. My instructions are in the recipe for the filet, and are transferable to another cut of steak – however if you have a steak recipe that you love, then go with that! Try it with strip steak, ribeye or tenderloin, but avoid any cuts that may be tough since they’ll be hard to eat on the eggs.
- Explore garnishes. I usually add a little chives for color and flavor, but you could also add a drizzle of balsamic glaze, a sprinkle of red pepper flakes, some homemade jalapeno chimichurri sauce, and more.
- Add bacon. Everything is better with bacon, right? Feel free to add some crispy cooked bacon to the filling for extra savoriness.
How to Serve
We typically like to serve these as an appetizer at parties and potlucks, but they’re easy enough to make anytime you have too many eggs on hand. They tend to disappear quickly!
If you’re having a really fancy dinner, pair them with some A5 wagyu steaks or shrimp and sausage skewers with grilled asparagus or green beans.
FAQs
What’s the best way to remove the egg shells for deviled eggs?
I always put the eggs in a bowl of ice water after cooking to help stop the cooling time. Then, taps the ends of the egg on the counter and roll the egg on its sides once to help break up the membrane. Just peel the shell off and you’re good to go!
Do you have to add white vinegar?
It might sound a little funny, but you want that tanginess to cut through the richness of the meat. Feel free to try something a little milder, like white wine vinegar or lemon juice.
Related Recipes
- Steak and Chimichurri Sandwich
- Smoked Poutine Dip
- Smoked Bacon Jerky Twists
- Dr. Pepper Lil Smokies Recipe
- Smoked Texas Twinkies
Steak Deviled Eggs
Ingredients
- 6 Eggs hard boiled
- 3 TBSP Mayonnaise
- 1 TSP Dijon Mustard
- 1 TSP White Vinegar
- 3/4 TSP Worcestershire Sauce
- 1/4 TSP Paprika
- 1/4 TSP Onion Powder
- 1/4 TSP Garlic Powder
- 8 oz Filet Mignon or steak of your preference
- Salt and Pepper to taste
- Chives garnish
Instructions
- Season your steak liberally with salt and pepper
- Preheat your smoker or oven to 275F
- Cook steak until it hits 120F internal
- Hard boil eggs, slice in half, and remove yolks
- Prepare the filling: Mash the egg yolks with a fork until smooth. Add mayonnaise, mustard, vinegar, salt, pepper, paprika, and garlic and onion powders to the mashed yolks. Mix until well combined and creamy.
- Place mixture in a piping bag
- Fill egg white halves with egg yolk mixture, and put in refrigerator
- Finish Steak: When steak has hit 120F, remove and sear in hot cast iron pan with oil for 90 seconds per side to build crust
- Allow steak to rest for 10 minutes, the slice to size to cover egg
- Add steak to deviled egg and garnish with finely sliced chives
2 Comments
Two things I love put into one!
Me too!