Eggs Benedict Deviled Eggs take all the best parts of a classic brunch favorite and turn them into a one-bite party snack. You’ve got the creamy yolk filling, crispy bits of Canadian bacon, a crunchy English muffin crouton, and a drizzle of tangy hollandaise, all packed into a deviled egg.
This recipe is a game-changer if you’re hosting a brunch or bringing something to a potluck. They look fancy, taste indulgent, and come together faster than you might think. Plus, you don’t need to worry about perfectly poaching eggs or hollandaise splitting on the stovetop.
Helpful Tips
- Cool eggs completely: Letting the eggs sit in an ice bath for 15 minutes makes them easier to peel and keeps the whites smooth.
- Toast the muffin well: A deep golden toast on the English muffin croutons gives you a better crunch and more flavor.
- Whisk that hollandaise: It might look a little lumpy after the microwave, but a quick whisk usually brings it together. If it gets too thick, add a drop of warm water.
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Eggs Benedict Deviled Eggs
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 3 slices Canadian bacon finely diced
- 1 English muffin toasted
- 1 tablespoons fresh chives thinly sliced
For the hollandaise sauce:
- 2 tablespoons butter melted
- 1 teaspoon lemon juice
- 1 egg yolk
- pinch salt
- pinch paprika or cayenne pepper
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- Heat a skillet over medium-high heat. Add Canadian bacon and cook until crispy, about 3–4 minutes. Remove from heat and set aside.
- Slice eggs in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter. Mash yolks with a fork until crumbly, then mix in mayonnaise until smooth.
- Stir chopped bacon into the yolk mixture. Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Cut English muffin into small croutons. Place one into the center of each egg.
- In a microwave-safe bowl, whisk lemon juice, egg yolk, salt, and paprika. Slowly whisk in melted butter until emulsified. Taste and adjust seasoning.
- Microwave for 10 seconds. Whisk again (a bit of curdling is fine—it smooths out).
- Drizzle sauce over eggs, sprinkle with chives, and serve immediately.
Nutrition
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.