Steak and Deviled Eggs

Name: Steak and Deviled Eggs
Total time: 15 min
Yield: Serves 12 (serving size: 2 stuffed egg halves)
Ingredients: 12 hard-cooked large eggs, peeled; ½ cup mayonnaise; 1 ½ teaspoons white wine vinegar; 1 ½ teaspoons Dijon mustard; ½ teaspoon kosher salt; ¼ teaspoon hot sauce; ¼ cup finely chopped Perfect Roasted Beef Tenderloin; ⅓ cup crisp shoestring potato sticks; 1 teaspoon smoked paprika; 1 tablespoon chopped fresh parsley

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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.

By Robby Melvin

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Steak and Deviled Eggs

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Steak and Deviled Eggs

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