Steak and Red Pepper Deviled Eggs

Steak and Roasted Red Pepper Deviled Eggs

I went back and forth with this recipe idea for a bit, trying to figure out what fillings for the eggs would match best with the steak. I eventually was inspired by a steak deli sandwich, with horseradish and roasted red pepper. I mixed a red pepper in with the mayo, added some roasted garlic, and swapped out the horseradish for wasabi. I absolutely loved this combo of flavors – one of the most perfect bites of food I have had this whole year! I streamed this recipe which you can watch below but I did change it a little after streaming. The filling for the eggs was very thin, not only in the stream but the changed recipe as well. It still tasted great, but I think the reason was this new brand of vegan mayo I was using. I think the acidity in the recipe was causing the emulsification to break.. I would try it with regular mayo and I think it would be a perfect consistency, but if not, it still was fantastic.

Cook the steak medium rare and slice it super thin. I considered using a skirt steak for this, but I think the filet gives it the tenderness needed to fit with the egg.

So good! The basil is a perfect addition for freshness and the roasted garlic gives this a great deep flavor. I wish I could have a fancy cocktail party this year so I could serve this.

Steak and Roasted Red Pepper Deviled Eggs

Deviled eggs where the filling is mixed with roasted red pepper and roasted garlic, and topped with sliced steak and basil.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer
Servings: 12 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


  • 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.

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