Big Mac Deviled Eggs

5 from 2 votes

Deviled eggs with special sauce and beef fat mixed into the yolks, ground beef inside the egg, and bread and cheddar cheese as a topping

Prep Time20

Cook Time10

rest time1

Total Time1 30

Cuisine: American

Servings: deviled eggs

Calories: 243kcal

6 large hard boiled eggs peeled and rinsed
potato flakes (or instant mashed potatoes)
1 slice toast
a few sliced pickles
a block of cheddar cheese (you don't need the whole block but you need the corners)

mix all the sauce ingredients in a large bowl. Blend until smooth with a hand blender or a real blender or food processor.
Brown the ground beef in a pan with salt and pepper. Strain the fat and reserve. Add in the Worcestershire, honey, and vinegar. Simmer for 5 minutes, stirring often, then remove from heat.
split the eggs in half and add the yolks to a bowl. Mash the yolks with a fork, or I like to use a spatchula to really try and smash them good. Stir in about 2 tablespoons of the beef fat. Next add about 1/4 cup of the special sauce. Stir to combine. Taste and add more sauce if needed. If the mixture is too runny, you can add a tablespoon of potato flakes to thicken it up. Allow to rest covered in the fridge for an hour.
Slice the toast into little rectangles. Slice the pickle into little strips. Use a peeler on the corner of the cheese block to create long thin swirls of cheese.
Transfer the mixture to a piping bag. Pipe a small amount of the filling onto the plate in each spot you want an egg to go. Place the egg whites down on the dot of filling to help hold them in place.
Add about a tablespoon of ground beef into each egg white. Next pipe the filling onto the egg and load it up really full and tall.
Top with a piece of toast, a slice of pickle, and a shred of cheese. Drizzle on more sauce. Serve!