Deviled Steak and Eggs

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.