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Steak and Deviled Eggs

Photo: Alison Miksch; Prop Styling: Audrey Davis; Food Styling: Cat Steele

Active time 15 mins
Total time 15 mins
Yield

Serves 12 (serving size: 2 stuffed egg halves)

Deviled eggs are made even more savory with the addition of our garlicky, rich Perfect Roasted Beef Tenderloin. Old school crispy shoestring potatoes add texture and flavor like no other ingredient can. These deviled eggs are the perfect way to use the leftover "end" of the beef tenderloin and pair well with any Super Bowl food. 

Ingredients

  • 12 hard-cooked large eggs, peeled
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoon white wine vinegar
  • 1 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon hot sauce
  • 1/4 cup finely chopped Perfect Roasted Beef Tenderloin
  • 1/3 cup crisp shoestring potato sticks
  • 1 teaspoon smoked paprika
  • 1 tablespoon chopped fresh parsley

How to Make It

  1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Grate egg yolks using the small holes of a box grater. Mash together grated yolks, mayonnaise, vinegar, mustard, salt, and hot sauce. Add more salt or hot sauce, if desired. Spoon or pipe yolk mixture into egg whites. Top eggs evenly with Beef and shoestring potatoes; sprinkle with paprika and parsley.