Steak and Roasted Red Pepper Deviled Eggs
December 16, 2020




Steak and Roasted Red Pepper Deviled Eggs
- 1 Red Bell Pepper roasted
- 3 cloves Roasted Garlic
- 1 teaspoon Hot Sauce
- 6 hard boiled eggs
- 1 cup Mayo
- 1 tablespoon Mustard
- 1 teaspoon Wasabi Paste
- 1 small filet mignon Cooked medium rare
- thin sliced basil
Instructions
- Peel the roasted pepper and pat dry with paper towels. Squeeze the roasted garlic out of the cloves. Process the pepper, garlic, and hot sauce together until smooth.
- Cut the eggs in half. Pop the yolks out of the whites. Smash the yolks with a fork to break them up. Add a little mayo and continue to mash smooth. Stir in the pepper paste, wasabi paste, mustard, and the rest of the mayo. Allow to cool.
- Slice the steak as thin as you can, fill the eggs with the filling and top with steak. Add basil on top.
- NOTE - My filling was a little thin, but I think it was because of the vegan mayo I used. It was still delicious, if yours is thicker, you can fill the eggs more, but if not, don't worry about it.