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Eggs Benedict Deviled Eggs

Eggs Benedict Deviled Eggs
PREP TIME
15 min
COOK TIME
10 min
YIELDS
16 servings

Devilishly delightful! Hard-boiled eggs on a bed of aspargaus, garnished with chopped Canadian bacon and a creamy Hollandaise Sauce.

Courtesy of Knorr

Per serving: 140 calories, 13 g total fat, (6 g saturated fat, 0 g trans fat), 115 mg cholesterol, 220 mg sodium, 3 g carbohydrate, 0 g fibre, 1 g sugars, 4 g protein. % DV: 15% vitamin A, 2% vitamin C, 2% calcium, 2% iron

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Ingredients

8
hard cooked eggs, halved
1
Tbsp (15 mL) lemon juice
½
tsp (2 mL) mustard powder
1
pouch Knorr® Hollandaise Sauce Mix, prepared according to package directions
1
lb(s) (450 g) asparagus, trimmed and cooked
4
oz (125 g) Canadian bacon, finely chopped and cooked
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Directions

Step 1

Remove egg yolks, reserving egg whites. Mash yolks with lemon juice, mustard powder and 1/3 cup (75 mL) prepared Knorr® Hollandaise Sauce.

Step 2

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

Step 3

3.

Step 4

Drizzle with remaining Hollandaise Sauce, then sprinkle with bacon.

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