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Tuesday, May 15, 2012

Deviled Eggs

For supper tonight, I wanted to cook some chuck-eye steaks. I bought them because they are cheaper than Rib-eyes, but being cheaper, means that they can be tougher also! I used a recipe a long time ago that put the steaks, whole, in a casserole of some kind and baked them in the oven. They were so tender and tasty! But, I couldn't find that recipe, so I improvised.  I heated up the onions and mushrooms that I caramelized in the crock pot the other day, cooked the steaks in the oven, and made deviled eggs.

6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon sweet pickle relish (optional)
pinch of salt 
fresh ground black pepper

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, pickle and salt and pepper. Mash and stir all ingredients together well. Spoon a little bit of the mixture into each egg white half. Sprinkle eggs with red pepper or paprika, if desired. Serve immediately or refrigerate until ready to serve.

I sprinkle the steaks with salt, pepper and garlic powder.
I topped each one with 2 pats of butter. I covered them with foil,
and cooked them in the oven at 350 degrees for about 30 minutes.
I removed the foil and baked them for another 5 minutes.

The steaks cook up to the texture of a good pot roast! 

Turned out really good... juicier than the picture looks!


  1. I like your idea of steak & eggs! :) I also like your recipe for deviled eggs, which seem to be mighty popular in the South. Don't know what there is about them, but I've had old-er gentlemen "offer to carry them" at church dinners -- straight to their car!! Your oven-baked steak looks more than juicy enough -- that pat of butter (or two) is the kicker. Thanks for this!

  2. At our house we don't add pickle relish to our deviled eggs but we do add horseradish. Gives them a nice bite! MMmmmmm. Having some tomorrow! Thanks for the idea!