Deviled Eggs With Hollandaise Sauce
Place eggs in a single layer in a pot and add enough cold water to cover by 1 in. Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
Meanwhile, prepare Hollandaise sauce following package directions.
Drain eggs and rinse under cold running water to cool completely. Peel eggs, then cut in half lengthwise.
Place egg yolks in a large bowl. Add lemon juice, mustard powder and 1/3 cup Hollandaise sauce. Mash until smooth.
Spoon or pipe egg yolk mixture into egg whites. Arrange asparagus on serving platter, top with devilled eggs.
Drizzle with remaining Hollandaise sauce, then sprinkle with peameal.
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Last updated: January 18th, 2021
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