Last Updated on April 12, 2024
Indulge in a bold twist on a classic with our Deviled Steak and Eggs, featuring tender ButcherBox filet mignon for a luxurious bite.
Deviled Steak and Eggs
Indulge in a bold twist on a classic with our Deviled Steak and Eggs, featuring tender ButcherBox filet mignon for a luxurious bite.
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Servings: 4
Ingredients
- 6 oz ButcherBox filet mignon cooked to medium-rare, rested, and thinly sliced
- 6 large eggs
- 3 tbsps mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- fine sea salt to taste
- freshly ground black pepper to taste
- chives for garnish
Instructions
- Run the eggs under warm water to temper them.
- Bring a pot of water to a rolling boil and gently lower the eggs in. Reduce heat to a simmer and cook for 9 minutes.
- Drain eggs and cool in an ice bath or under cold water, then peel.
- Cut eggs in half. Remove yolks to a medium bowl and place whites on a serving platter.
- To the yolks, add mayonnaise, Dijon mustard, and Worcestershire sauce, blending until smooth.
- Season with salt and pepper to taste.
- Transfer yolk mixture to a piping bag and pipe back into egg whites.
- Garnish each with a slice of filet mignon, a sprinkle of chives, and a twist of black pepper.
- This dish melds the richness of steak with the comforting classic deviled eggs, ideal for an appetizer that impresses. Perfect for those following an American-style, gluten-free, or low-carb diet.
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Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.
