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“Steak” & Deviled Eggs

10 minutes
15 minutes


OZO® Plant-Based Ground 3 oz.
Eggs 6 Items
Mayonnaise 1 Cup
Dijon mustard 1½ Tablespoon
Smoked paprika ½ Teaspoon
Salt 1 Teaspoon
Pepper To taste
Pickled red onions 2 Tablespoons
Radish, thinly sliced 1 Radish
Chive stems, finely chopped 5 Items
Plant-based Ground


Step 1
In a small sauté pan, add a splash of cooking oil and cook OZO Plant-Based Ground over medium heat for 5 minutes, breaking it up with a spatula as it cooks, until ground has a golden coloration on all sides. Remove from heat and set aside.
Step 2
Place eggs in a medium-sized pot and fill with water to an inch above the eggs. Cook on high to a rolling boil.
Step 3
Immediately remove from heat and cover pot for 9 minutes.
Step 4
Remove eggs using a slotted spoon and place in a bowl with ice water to cool.
Step 5
Once cooled, remove the eggs from the ice water and carefully crack each one open. [Pro tip: fresher eggs are harder to peel, so buy your eggs a week or so in advance of creating this recipe for a cleaner peel.]
Step 6
Slice each egg in half lengthwise and gently scoop out the yolk into a medium-sized mixing bowl.
Step 7
Add mayonnaise, mustard, paprika, and salt and pepper to taste. Whisk or mix with a hand mixer on a low setting until mixture is well combined with a smooth texture.
Step 8
Use an icing bag to pipe the mixture into the egg halves, or just scoop it in with a small spoon.
Step 9
Over each egg half, add the cooked ground, onion, and a radish slice and sprinkle with chives.
Step 10
Serve and enjoy as a great appetizer or a perfect afternoon snack!

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