Home Recipes Deviled Eggs With Hollandaise Sauce

Deviled Eggs With Hollandaise Sauce

Name: Deviled Eggs With Hollandaise Sauce
Prep time: 00:20
Cook time: 00:10
Total time: 00:30
Yield: 16
Ingredients: 8 Egg; 1 tbsp Lemon Juice; 0.5 tsp Dry Mustard Powder; 1 pkg Knorr® Hollandaise Classic Sauce Mix; 1 lb Asparagus; 4 ozs Canadian Bacon

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

Ingredients

Eggs

1 26-g pkg

Hollandaise Sauce Mix

1 tbsp

Lemon juice

1/2 tsp

Mustard powder

500 g

Asparagus, steamed

4 slices

Cooked peameal bacon, chopped

Directions

Prep: 20-minute | Cook: 10-minute

1
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.
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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Deviled Eggs With Hollandaise Sauce

Ingredients

Directions

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