Take those deviled eggs up a notch!
My sister and brother in law were in town, long story short, to have a baby. It was really nice having them in town to join us on cooking night. Naturally, when I’m fresh out of ideas I look to my tasters. What do you like, watcha in the mood for, etc? It just so happens me and my brother in law share a love of deviled eggs.
I deviled some birds a while back and the sauce I made was just fantastic. As such, I decided to use it (more or less) as the base for my yolks. This was also one of those days where it seemed pretty effortless to try two different things. Since I was making a double batch anyway because there were six of us, I went ahead and tried two different options thinking I could just post the best one. There was actually a mixed consensus on which version was better so I included the main recipe to do it both ways. The medium-rare steak ones were a little fancier. The sausage ones were a little breakfastier. It’s also not immediately apparent that there’s meat in them so the sausage yields an element of surprise. Clearly, you can do either sausage or steak and the whole process will go a touch faster.
While it was a smidge weird eating just deviled eggs and a salad for dinner, I actually quite liked it. In Texas, summer comes early and stays late; the “dog days” really do drag on. This is a pretty quick and light dinner perfect for those sweltering August evenings. Pair it with something white and easy drinking. A vinho verde or a sauvignon blanc would fit the bill. Lastly, if you want to pipe the yolk mixture into the eggs to make it pretty go right ahead. I do not pipe. Instead, I used a cookie dough scoop. (Also known as, in my kitchen, a meatballer.)
Steak and Sausage Deviled Eggs
- 18 eggs (hard boiled)
- 2 teaspoons maple syrup
- 1 teaspoon black pepper
- 1 teaspoon grated fresh ginger
- 1 teaspoon turmeric
- 1/3 cup dijon mustard
- 2 teaspoons soy sauce
- 1/2 teaspoon tabasco sauce (or to taste)
- 1/3 cup mayo or greek yogurt (or a combination of the 2 - I used a little of both)
- 1/2lb breakfast sausage
- 1 venison steak
|Preheat the oven to 425. Heat a skillet over medium-high heat and sear your steak on both sides. Finish the steak in the oven to your desired doneness, about 5-8 minutes for a red center. Set aside. Reheat the pan over medium-high heat and brown your sausage. Set aside to cool slightly before mixing in with the egg mixture.|
|Peel the eggs and slice in half, removing the yolks to a bowl and setting the whites aside. Mix the rest of the ingredients with the yolks and mix until fully incorporated. Give it a taste and reason if necessary. Thinly slice your steak and fill half of the boiled egg whites with the yolk mixture, laying a slice of steak on top of each one.|
|Once you've filled half your eggs, add the sausage to your egg mixture and fill the other half of the eggs. You can mix and match however you want, some with no meat, some with both meats, etc etc. Serve room temperature.|
Non-game substitution: Any steak, any sausage.
Vegetarian substitution: You can pretty easily make this recipe meat-free.
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