Eggs Benedict Deviled Eggs
- Preparation Time : 15 mins | Cooking Time : 10 mins | Makes 16 Servings
Merge two classics and get one great brunch dish when you make this Eggs Benedict Deviled Eggs appetizer recipe.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 0.0 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Cholestrol | 0.0 mg |
| Sodium | 0.0 mg |
| Total Carbs | 0.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 0.0 g |
| Protein | 0.0 g |
Ingredients List
- 8 hard cooked eggs, halved
- 1 Tbsp. lemon juice
- 1/2 tsp. mustard powder
- 1 package Knorr® Hollandaise Sauce Mix, prepared according to the instructions on the packaging, divided
- 1 lb. asparagus, trimmed and cooked
- 4 ounces Canadian bacon, finely chopped and cooked
DIRECTIONS
-
Remove egg yolks, reserving egg whites. Mash yolks with lemon juice, mustard powder and 1/3 cup prepared Knorr® Hollandaise sauce mix.
-
Spoon or pipe egg yolk mixture into egg whites. Arrange asparagus on serving platter, top with filled eggs.
-
Drizzle with remaining Hollandaise sauce, then sprinkle with bacon.
