Eggs Benedict Deviled Eggs
Merge two classics and get one great brunch dish when you make this Eggs Benedict Deviled Eggs appetizer recipe.
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
Hollandaise
Discover Knorr® Classic Sauces: Hollandaise. Add richness, flavor and elegance to your meals without the hassle. View details
Let's Get Cooking
- 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.