Eggs Benedict meets deviled eggs in this fun and fancy twist on a brunch classic. It’s everything you love about Eggs Benny—the creamy yolks, crispy Canadian bacon, toasted muffin, and tangy hollandaise—all packed into one bite-sized appetizer.
These Eggs Benedict Deviled Eggs are perfect when you want to impress without a lot of effort. They make a great addition to a brunch spread, a holiday breakfast, or just a weekend treat when you want something a little different. And yes, they taste as good as they look.
Helpful Tips
- Make the eggs easy to peel: Start the eggs in cold water and shock them in an ice bath after boiling. This helps the shells slide right off.
- Use a piping bag: For the cleanest presentation, pipe the filling into the egg whites. No piping bag? A zip-top bag with the corner cut off works great.
- Don’t skip the crouton: Toasted English muffin pieces add the crunch and flavor of the traditional base, just mini-sized.
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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.
- 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
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.