Deviled Eggs With Hollandaise Sauce
Ingredients
Directions
- 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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