Eggs Benedict Deviled Eggs
Eggs Benedict Deviled Eggs take all the best parts of a classic brunch favorite and turn them into a one-bite party snack.
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
Calories: 139kcalCarbohydrates: 3gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 111mgSodium: 193mgPotassium: 66mgFiber: 0.1gSugar: 0.2gVitamin A: 216IUVitamin C: 0.3mgCalcium: 19mgIron: 1mg
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