Eggs Benedict Deviled Eggs

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

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

Amount per serving

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All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

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.