Prep the ingredients per the instructions above.

Place eggs in a saucepan and cover completely with water. Bring to a boil over high heat. Once the water has reached a boil, set a timer for 8 minutes, then drain the water. Run the eggs under cold water until they cool down.

Peel eggs: Once cooled, tap the eggs all over with the back of a spoon to gently crack the shells, then carefully peel the shells from the eggs.

Slice each egg in half, lengthwise. Gently remove the yolks and place them in a mixing bowl.

Make egg mixture: Whisk the egg yolks with mustard and mayonnaise. Season with salt and pepper to taste. Add more mayonnaise or mustard if necessary to reach the desired flavor and creamy consistency. Spoon the egg yolk mixture into the egg white halves. Sprinkle with paprika and top with capers. Reserve in the fridge until you are ready to serve.

Season the steaks generously on both sides with steak seasoning and rub with oil.

Preheat a grill or grill pan on medium heat.

Cook the steaks on both sides until they reach your desired temperature using a thermometer (see below). Once done, set aside to rest.

Toss the asparagus with oil, salt, and pepper. Grill on all sides until tender and nicely charred.

While the steak is resting, make the corn: Melt the butter in a non-stick pan over medium heat. Add corn, and season with salt and pepper. Cook, stirring frequently until tender and heated through (about 3-5 minutes).