Eggs Benedict Deviled Eggs
Eggs Benedict meets deviled eggs in this fun and fancy twist on a brunch classic.
Servings: 12 Deviled Eggs
Calories: 139kcal
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: 139kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 193mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 216IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg