Horseradish Deviled Eggs with Seared Steak and Blue Cheese
Adapted from Mitch Prensky
Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, horseradish cream, lemon juice, Dijon mustard, and parsley, then scooped into the hard-boiled egg whites and topped with thin slices of seared steak and blue cheese, for a steakhouse-inspired riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons prepared horseradish cream
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons finely chopped fresh parsley
- Kosher salt
- Freshly ground black pepper
- Seared New York strip steak, thinly sliced, for garnish (optional)
- Crumbled blue cheese, for garnish (optional)
1Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
2Combine the egg yolks, mayonnaise, Dijon, horseradish cream, lemon juice, and parsley in a medium nonreactive bowl. Season well with salt and pepper and mix well until the yolks are broken up and the ingredients are evenly incorporated.
3Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with seared New York strip steak and crumbled blue cheese.
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