If you’d like a detailed view of the easiest way to hard boil eggs – check out: Easiest Hard Boiled Eggs Method

Let’s Prep:

Before we can make deviled eggs, let’s get ready!

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! I’m not going to go into too much detail here about making the hard boiled eggs themselves.

For that, you can check out my foo proof method for perfect hard boiled eggs every time on my recipe: Perfect Hard Boiled Eggs

One thing to keep in mind though is to cook your eggs starting cold. Put the cold eggs, into a room temperature pot, fill it with cold water, THEN turn the eat on. If you put cold eggs into hot water, they will crack open and your eggs will be ruined.

Let’s Cook:

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For the steak on this recipe, I used a filet mignon that I had in the freezer. I found that the tenderness of the filet was a great bite that complimented the eggs very well. With that said though, you can use whatever cut of beef that you like, and cook it however you want. 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!

This recipe would be great with a strip steak, ribeye or tenderloin. Just keep in mind that you want to be mindful of the tenderness of the steak. If it’s really tough it’s going to lessen the experience of the bite.

After your eggs are cooked, cooled and peeled, set them aside and it’s now time to make the egg yolk filling. This is a simple recipe that I put together to really compliment the flavors of the steak and bring you a flavor unlike anything else. This isn’t the way that I typically make deviled eggs, I made this recipe to match the steak. Specifically with the flavors like the Worchestershire and Vinegar to shine through the richness of the meat.

My hope is that as you’re eating this in one, or two bites, it reminds you of an appetizer that you’d find in a high end steakhouse as all of the flavors combine into one.

Pro tip for making deviled eggs. Once you’ve gotten all of your ingredients mixed together in a bowl, spoon that mixture into a zip lock 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 unnecessarily.

Let’s Eat:

This recipe is amazing and delicious, but one thing that we need to call out is cooking this steak, along with all other steaks, this needs some time to rest, so make sure you give it 10-15 minutes after it’s done cooking so that all of the juices get absorbed back into the meat.

Additionally, this is one that I like to cook and serve 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.

Don’t worry about them sitting around on the counter. You’ll have a crowd of people around you waiting for them to be finished up and ready to eat them.

If you love steak – be sure to check out my Steak print or Steak Emoji shirt in my store!

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