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
- 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.