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!