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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!



3 comments:

  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!

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  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!

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