Deviled Eggs With Hollandaise Sauce

Deviled Eggs With Hollandaise Sauce

30-minute recipe Serves 16
A deviled eggs and eggs benedict hybrid? Yes, please. Serve over asparagus with a generous drizzle of hollandaise and sprinkle with crispy bacon. Tip: This shortcut hollandaise is simple, so there's no need to worry about a lot of extra steps.
30-minute recipe Serves 16

Directions

Prep: 20-minute | Cook: 10-minute
  • 1

    Place eggs in a single layer in a large pot and add enough cold water to cover by 1 in. Place pot over high and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

  • 2

    Meanwhile, prepare Hollandaise sauce following package directions.

  • 3

    Drain eggs and rinse under cold running water to cool completely. Peel eggs, then cut in half lengthwise.

  • 4

    Place egg yolks in a large bowl. Add lemon juice, mustard powder and 1/3 cup Hollandaise sauce. Mash until smooth.

  • 5

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

  • 6

    Drizzle with remaining Hollandaise sauce, then sprinkle with peameal.

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Last updated: February 10th, 2021

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