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Eggs Benedict Deviled Eggs
Merge two classics and get one great brunch dish when you make this Eggs Benedict Deviled Eggs appetizer recipe.
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10 mins
Cooking Time
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15 mins
Prep Time
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16 People
Serves
- 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 |
Let’s get cooking
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Remove egg yolks, reserving egg whites. Mash yolks with lemon juice, mustard powder and 1/3 cup prepared Knorr® Hollandaise sauce mix.
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Spoon or pipe egg yolk mixture into egg whites. Arrange asparagus on serving platter, top with filled eggs.
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Drizzle with remaining Hollandaise sauce, then sprinkle with bacon.
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What you’ll need
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![Knorr Hollandaise Sauce Front of Pack packshot]()
Bold Flavor For Classic Meals
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