Steak Deviled Eggs

Steak Deviled Eggs

I went back and forth with this steak deviled eggs recipe idea for a bit, trying to figure out what fillings for the eggs would match best with the steak. Eventually I was inspired by a steak deli sandwich, with horseradish and roasted red pepper. I mixed a red pepper in with the mayo, and added some roasted garlic. Sometimes deviled eggs have horseradish, but I used wasabi instead. 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 here but I did change it a little after streaming. The filling for the steak deviled 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. Another one of my tricks for thickening deviled egg filling is to add dehydrated potato flakes. They don’t really affect the flavor and can thicken up anything pretty quickly.

Cooking the steak

I first considered using a skirt steak for this, but I think the filet gives it the tenderness needed to fit with the deviled eggs. You want the steak to melt in your mouth and not be too chewy.

slice the meat

Cook the steak to a perfect medium rare and slice it super thin. This will give it the desired texture to match with the eggs.

Cook the eggs

I like to boil my eggs for 9 minutes for deviled eggs. Add them in when the water is boiling and set a timer. When 9 minutes is up, add them directly to a bowl of ice water to stop cooking.

I know everyone is looking for that “trick” to peel the eggs easily. Mine is that I lightly crack the shell before the ice bath. I think it helps the shell come off after they cool.

prepping the eggs

Serving the steak deviled eggs

Add the deviled egg filling to the eggs, then top with a slice of steak. Sprinkle the basil everywhere.

steak deviled eggs

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 deviled eggs

Twists on steak deviled eggs

You could always use your favorite deviled egg filling and just add steak and basil to it if that is easier for you. You could also chop up the steak into little bites and pop them on top of the egg, instead of a long slice.

If you love fun twists on deviled eggs, check out my big mac deviled eggs, carbonara deviled eggs, or these street corn deviled eggs.

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
prep the garlic and red pepper1 hour 20 minutes
Total Time1 hour 55 minutes
Course: Appetizer
Cuisine: American
Keyword: classics
Servings: 12 deviled eggs
Calories: 209kcal


  • 3 cloves garlic
  • 1 red bell pepper
  • 6 oz small filet mignon 1 inch thick
  • 1 teaspoon hot sauce
  • 6 hard boiled eggs
  • 1 cup mayo
  • 1 tablespoon mustard
  • 1 teaspoon wasabi paste
  • thin sliced basil


Roast the garlic

  • Preheat oven to 350. Chop off the top of the heads of garlic so all the cloves have part of the clove itself exposed. Drizzle with some salt and olive oil and wrap in foil. Bake for about an hour.

Roast the pepper

  • Preheat broiler to high. Put the red pepper on a pan and place in the oven. Cook for about 10 minutes, rotating often, to char and blacken on all sides.
  • Place the pepper into a bowl right when it comes hot out of the oven. Cover tightly with plastic wrap. Allow to cool for 15 minutes. This will help the charred skin peel off in the next step.

Cook the steak

  • Cut the filet in half the long way so you get 2 filets that are only 1 inch thick. Season heavily with salt and pepper. Preheat a cast iron pan to medium high. Add a little peanut oil or other high heat oil to the pan. Cook the steak to sear on both sides and until the internal temperature is 135. Remove from heat and allow to cool.

Make the egg yolk filling

  • 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.

Top the deviled eggs

  • 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.


Calories: 209kcal | Carbohydrates: 1g | Protein: 6g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 111mg | Sodium: 180mg | Potassium: 107mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 13mg | Calcium: 18mg | Iron: 1mg

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