Filet Mignon Deviled Eggs
Have you ever wanted the satisfaction and taste of a whole meal in just one bit? Well, my ingenious, creative husband experimented this week with one of our favorite foods--eggs--and he came up with a recipe that will transform any former thoughts you had about deviled eggs. Here's the recipe we created for the FILET MIGNON DEVILED EGGS! This is one of the most savory, satisfying, off-the-charts recipes that will keep your family and any party guests coming back for more!
Bon Appetit!
FILET MIGNON DEVILED EGGS
(This recipe makes 12 filet mignon deviled eggs. Double or triple the recipe for larger parties.)
Ingredients:
- 6 eggs
- 6 ounces filet mignon
- green onions
- pickled beets
- 1/2 cup Trader Joe's Sriracha
- 1/2 cup mayonnaise
- 1/2 teaspoon olive oil
Directions:
1. Filet Mignon. Tenderize the filet mignon for a minute and then sear it whole in a frying pan for 10 minutes till the outside becomes crispy and the inside is still tender and pink. Take out of the frying pan and place on a cutting board to rest for 10 minutes.
2. Boil the eggs. Begin by placing the eggs in a pot and filling the pot with cold water till the eggs are completely covered. Place on the stove at high heat and bring to a boil. Once the water is boiling, set your timer for 15 minutes. After the eggs are done boiling, remove from the stove and place the entire pot in the sink with cold water running over them. To perfectly peal a hardboiled egg, crack the shell and peel them underneath the cold water in the pot. Rinse the peeled hardboiled eggs and place them in a new bowl.
3. Toppings. While the meat and eggs are cooling, finely chop your toppings beginning with the green onions and the pickled beets. (Be careful to not get the beet juice on yourself or everywhere because it does stain.)
4. Filling Mixture. Place each hardboiled egg on a separate cutting board and cut in half. Squeeze out the cooked yoke into a small mixing bowl. Place all the hardboiled egg halves on a large plate. Set the plate of egg halves aside and fork the dry egg yokes till they are finely crumbled. Add the Trader Joe's Sriracha, mayonnaise and olive oil to the egg yokes. Mix well.
5. Stuffing the Eggs. Use a teaspoon to gently fill each hardboiled egg half with the yoke mixture and place them back on the large plate. After the all the halves are filled, finely slice the filet mignon into small bite-size pieces and add the rest of the toppings with the filet mignon on top of the deviled eggs.
Decorate the eggs however you like and enjoy one of the most delicious appetizers of the season!
