Best 2 Steakhouse Deviled Eggs Recipes

Deviled eggs are a classic appetizer that can be found on menus in steakhouses across the country. They are typically made with hard-boiled eggs, mayonnaise, mustard, and various other seasonings. While the basic recipe for deviled eggs is simple, there are many ways to customize them to suit your own taste. Whether you like your deviled eggs spicy, smoky, or tangy, there is a recipe out there for you. In this article, we will provide you with a few of our favorite recipes for steakhouse deviled eggs.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

Ingredients

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

Tips:

For the best results, use large, fresh eggs. Older eggs will not peel as easily and may have a green ring around the yolk.
To make peeling the eggs easier, place them in a single layer in a saucepan and cover with cold water. Bring the water to a boil, then remove the pan from the heat and cover. Let the eggs stand in the hot water for 10-12 minutes, or until they are hard-boiled.
Once the eggs are cooked, drain the hot water and immediately place the eggs in a bowl of ice water. This will stop the cooking process and make the eggs easier to peel.
To make the filling, use a combination of mayonnaise, mustard, vinegar, and spices. You can also add other ingredients, such as chopped celery, onion, pickles, or ham.
To assemble the deviled eggs, cut the eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them with a fork. Add the filling ingredients and mix until well combined.
Spoon the filling into the egg white halves. You can use a piping bag or a spoon to create a decorative design.
Garnish the deviled eggs with paprika, chives, or parsley.

Conclusion:

Deviled eggs are a classic appetizer that is perfect for any occasion. They are easy to make and can be tailored to your own taste. With a little creativity, you can create a delicious and visually appealing dish that will impress your guests.