She Strengthens

Elevate Your Appetizer Game with Steakhouse-Style Deviled Eggs

A Recipe Fit for a Steakhouse

Mitch Prensky, a renowned chef and owner of Supper in Philadelphia, shares his secret recipe for deviled eggs that will impress even the most discerning palates. By combining the richness of hard-boiled egg yolks with the creaminess of mayonnaise, horseradish cream, and Dijon mustard, and finishing it off with a tangy squeeze of lemon juice and a sprinkle of fresh parsley, these deviled eggs are transformed into a decadent appetizer worthy of a high-end steakhouse.

The Perfect Blend of Flavors

This recipe yields 8 to 10 servings as an appetizer and can be prepared in just 45 minutes. The ease of preparation belies the complexity of flavors, making it an ideal choice for entertaining.

Gather Your Ingredients

To make these show-stopping deviled eggs, you’ll need:

• 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 (optional)
• Crumbled blue cheese (optional)

The Art of Preparation

To begin, hard-boil the eggs, cool, peel, and halve them, carefully removing the yolks. Reserve the whites. In a medium nonreactive bowl, combine the egg yolks, mayonnaise, Dijon, horseradish cream, lemon juice, and parsley. Season well with salt and pepper, mixing until the yolks are broken up and the ingredients are evenly incorporated.

The Finishing Touches

Evenly pipe or spoon the yolk mixture into the reserved egg white halves. If desired, top with seared New York strip steak and crumbled blue cheese for an added touch of luxury. The result is a deviled egg that’s sure to impress even the most discerning diners.