50 min serves 2-4

Deviled Eggs with Top Sirloin Steak

Whether you are celebrating Easter or not, these deviled eggs topped with steak are the only way to eat deviled eggs from now on. Steak and eggs in bite-size form, what could be better?
Keto Paleo Whole30

PREP: 10 min. ACTIVE: 10 min. PASSIVE: 30 min. DIFFICULTY Easy


  • 1 Pre Top Sirloin Steak
  • 6 eggs
  • 1 tbsp Kosher salt
  • ¼ cup high-quality mayo
  • 1 tbsp dijon mustard
  • 1 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • 1/2 tsp smoked paprika
  • ¼ tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1 dash cayenne pepper
  • 1 tsp chopped fresh dill (or ½ tsp from the tube)
For Eggs: 
  1. Place eggs into the bottom of an InstaPot or electric pressure cooker. Add 1 cup water to the bottom of the pot. 

  2. Seal and set to high pressure for 5 minutes. Immediately use the quick release method and remove eggs directly to an ice bath to stop cooking. 

  3. Peel eggs and cut in half lengthwise. Remove yolks to a large bowl. Place eggs on a serving tray. 

  4. Use a fork to mash yolks into tiny crumbles. Add mayo and mustard and stir to combine. 

  5. Add other ingredients and adjust seasoning to taste. 

  6. Spoon or pipe into egg whites. 

  7. Top with a thinly cut, tightly rolled steak slice. 

  8. Garnish with torn or chopped parsley. 

Steak Instructions:
  1. Heat oven to 425ºF. Remove steak from packaging and dry with paper towels. Sprinkle steak with salt and place it on a rack on a baking sheet. This allows air to circulate around the steak and fully dry out the surface which helps make a dark sear. 

  2. Place steak in the oven for approximately 30 minutes or until an internal thermometer reads 125ºF (for medium-rare). Remove from the oven and set aside. 

  3. Heat a heavy-bottomed skillet over medium-high heat. Add cooking oil. When the oil is hot, place steak in the skillet. Sear on each side, undisturbed, for 1 minute or until a dark crust forms. 

  4. Remove steaks from skillet and allow to rest 5 minutes before slicing.


Amount per 219g

  • 383kcal

  • 28g

  • 27g

  • 5g


Recipe developed by   Chef Sarah Beth