Eggs Benedict Deviled Eggs

Eggs Benedict Deviled Eggs

Merge two classics and get one great brunch dish when you make this Eggs Benedict Deviled Eggs appetizer recipe.
  • 10 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 16 People


  • 8 hard cooked eggs, halved
  • 1 Tbsp. lemon juice
  • 1/2 tsp. mustard powder
  • 1 package Knorr® Hollandaise sauce mix, prepared according to package directions, divided
  • 1 lb. asparagus, trimmed and cooked
  • 4 ounces Canadian bacon, finely chopped and cooked

  1. Remove egg yolks, reserving egg whites. Mash yolks with lemon juice, mustard powder and 1/3 cup prepared Knorr® Hollandaise sauce mix.

  2. Spoon or pipe egg yolk mixture into egg whites. Arrange asparagus on serving platter, top with filled eggs.

  3. Drizzle with remaining Hollandaise sauce, then sprinkle with bacon.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 0.0
Calcium (g) 0.0 mg
Carbohydrates (g) 0.0 g
Cholesterol (g) 0.0 mg
Fat (g) 0.0 g
Fiber (g) 0.0 g
Iron (g) 0.0 mg
Protein (g) 0.0 g
Saturated Fat (g) 0.0 g
Sodium (g) 0.0 mg
Sugars (g) 0.0 g
Trans Fat (g) 0.0 g
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