Steakhouse Deviled Eggs Recipes

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STEAK AND CRAB DEVILED EGGS



Steak and Crab Deviled Eggs image

Provided by Wanna Make This?

Categories     appetizer

Time 45m

Yield 24 deviled eggs

Number Of Ingredients 9

12 large eggs
4 ounces sirloin steak
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/3 cup lump crabmeat, drained, picked through for shell or cartilage, and finely chopped
2 teaspoons chopped chives
2 teaspoons chopped parsley leaves

Steps:

  • Place the eggs in a single layer in a medium pot, add enough water to cover by 1 inch and bring to a boil over high heat. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water. Peel them one at a time by filling a mason jar about 1/3 full with water, adding an egg, sealing the jar and shaking it until the shell is cracked. Remove the egg from the jar and carefully peel away the shell. Repeat with the remaining eggs.
  • Meanwhile, slice the steak into 1/4-inch-thick strips and season it with salt and pepper. Melt the butter in a medium skillet over medium-high heat. When the butter foams, add the steak and cook until cooked through and crispy on all sides. Remove the steak from the skillet and transfer to a cutting board. Cool and finely chop the steak.
  • Split the cooled eggs in half lengthwise using a damp cloth to wet your knife; clean the knife on the cloth after splitting each egg. Pop the yolks out into a medium bowl. Add the mayonnaise, mustard and a pinch of salt and pepper to the yolks and whisk until smooth. Taste and add more salt and pepper if needed.
  • Set aside 1 tablespoon of the steak for garnishing the eggs; fold the rest of the steak and the crabmeat into the yolk mixture. Fill a disposable piping bag with the yolk mixture and snip off the end to create a large hole. Pipe the filling evenly into each of the egg white halves. Sprinkle herbs and the reserved steak on top of the filled eggs and serve.

MEXICAN DEVILED EGGS



Mexican Deviled Eggs image

Make and share this Mexican Deviled Eggs recipe from Food.com.

Provided by STARTERWIFE

Categories     Brunch

Time 20m

Yield 4 eggs, 4 serving(s)

Number Of Ingredients 8

4 hard-boiled eggs
5 tablespoons mayonnaise
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/2 teaspoon paprika
2 tablespoons mashed avocados
1 tablespoon lemon juice
2 tablespoons diced olives (green or black, your preference)

Steps:

  • Mash yolks; add mayo and mustard.
  • Add salt, paprika, avocado, lemon (olives if want mixed in or save for topping).
  • Add to egg whites. Top with grated cheese, if desired, or sprinkle with paprika.

Nutrition Facts : Calories 169.2, Fat 13.1, SaturatedFat 2.8, Cholesterol 216.8, Sodium 375.3, Carbohydrate 6.5, Fiber 0.8, Sugar 1.9, Protein 6.8

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