Pink Deviled Eggs With Steak

Level: Easy

Prep time: 24 hours 

Cook Time: 2 hours

Total time: 26 hours

Cook Method: Traeger Smoker

Doneness: 120°F (49°C)

Grill/Smoker Temperature: 275°F (135°C)

Are you ready for these perfect pink deviled eggs to brighten up your Easter spread? These eggs, dyed a lovely hue of pink and stuffed with a creamy filling, are topped with tender slices of NY strip steak, making them egg-stra special! It's a colourful twist on a classic favourite that'll have your guests hoppin' back for more. Easy to make and oh-so-irresistible, it's bound to be the talk of your Easter gathering!

Ingredients

For beet pickling liquid 

12 large eggs 

15 ounce canned sliced beets with liquid

1 cup white vinegar

1 cup white sugar

1 cup water

3 whole bay leaves 

2 tablespoons black peppercorns 

For deviled eggs 

1 NY strip steak 

2 tablespoon Maldon salt 

2 teaspoon black pepper  

6 tablespoons mayonnaise

1 tablespoon + 2 teaspoons of apple cider vinegar 

4 tablespoon dijon mustard 

Salt and pepper, to taste

1 teaspoon paprika

1 teaspoon Old bay seasoning

Equipment

MEATER Pro

Traeger Smoker

Cast iron skillet

Sharp knife

Bowls

Saucepan

Pot for boiling eggs

Whisk

Instructions

For Steak

1. Begin by preheating your Traeger smoker to a temperature of 275°F (135°C). Generously season the NY strip steak with salt and freshly ground black pepper, allowing the flavours to penetrate the meat.

2. Next, carefully insert the MEATER Pro probe into the thickest part of the steak and set your target temperature to 120°F (49°C) for a rare steak (or choose your own preferred doneness level!) in the MEATER app.

3. Now, start your cook in the MEATER app! Slowly smoke the seasoned steak until the MEATER app notifies you to remove it from the heat when the internal temperature reaches 120°F (49°C), or your desired temperature.

4. Once the steak reaches your desired temperature, carefully remove it from the grill and allow it to rest. The MEATER app will also alert you once your steak has finished resting.

5. After the steak has finished resting, sear the rested steak in a preheated cast iron skillet over medium-high heat until a golden-brown crust forms on the surface. Yum!

6. Transfer the seared steak to a clean cutting board and let it rest again for a few minutes before slicing. Remember to remove the MEATER Pro probe before slicing into your perfect steak!

For Pickling Eggs

1. Begin by bringing a pot of water to a rolling boil for cooking your eggs.

2. Gently lower the room temperature eggs into the boiling water, ensuring they are fully submerged for even cooking.

3. Reduce the heat to medium and set a timer for 12 minutes, allowing the eggs to cook to a perfect hard-boiled consistency.

4. Once the eggs are cooked, carefully transfer them to a bowl filled with ice-cold water, halting the cooking process and facilitating easier peeling.

5. Delicately peel the cooled eggs, ensuring the smooth removal of the shells without damaging the underlying egg whites.

6. In a saucepan, combine the vibrant sliced beets with their flavorful liquid, white vinegar, granulated sugar, fresh water, fragrant bay leaves, and black peppercorns.

7. Gently simmer the pickling liquid over low heat, allowing the sugar to dissolve completely and infusing the mixture with yummy flavours.

8. Carefully pour the warm pickling liquid over the peeled eggs, ensuring they are fully submerged for optimal pickling and vibrant colouration.

9. Cover the pickling container securely and transfer it to the refrigerator. This will allow the eggs to pickle and develop their signature pink hue for a minimum of 4 hours (or ideally overnight).

Assembly

1. Upon completion of the pickling process, carefully remove the container of pickled eggs from the refrigerator and prepare to assemble the deviled eggs.

2. Using a sharp knife, slice each pickled egg in half lengthwise, revealing the vibrant pink yolks.

3. Gently remove the yolks from each halved egg, transferring them to a clean mixing bowl to prepare the deviled egg filling.

4. Using a fork or whisk, mash the pickled egg yolks into a smooth, creamy consistency, ensuring no lumps remain for a silky texture.

5. Incorporate the mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, paprika, and Old Bay seasoning into the mashed yolks, and BLEND! Hooray!

6. Spoon or pipe the creamy deviled egg filling back into each halved egg white.

7. Top each filled deviled egg with a delicate slice of thinly sliced NY strip steak.

8. Garnish the assembled deviled eggs with a sprinkle of fresh parsley leaves, adding a pop of color and herbal freshness to the dish.

9. Serve the Pink Deviled Eggs With Steak immediately and enjoy this fun Easter dish with your loved ones!