Deviled Eggs Benedict

Deviled Eggs Benedict is a cross between two of my most beloved bites! These eggs the best deviled eggs you’ll ever taste are they super easy to make and they disappear as fast as you can make them!

These deviled eggs benedict are heaven!

There is no appetizer I covet more than great deviled eggs. If they’re at a party, they must be mine. I also have no shame in admitting that I’m almost always the person who took the last egg. Sorry, you should have been faster! But what happens when you mash up an appetizer obsession with one of the most popular brunch dishes of all time? Magic!

HOW TO MAKE DEVILED EGGS BENEDICT

The crispy Canadian bacon mixed with the silky egg yolk filling topped with Hollandaise sauce and a few fresh chives on it own would be great all by itself, but add an English muffin crouton and you’ve got breakfast in a bite! I took these eggs over to my sister’s house and everyone devoured them. These deviled eggs take classic brunch flavors and turn them into an appetizer no one can resist!

Before learning how to make deviled eggs, you have to know how to boil them, so be sure to try out my fool proof method for making perfect hard boiled eggs! Once the eggs are cooled you can start on the filling, which is a simple combination of creamy mayonnaise, crispy Canadian bacon and fresh chives mixed with the yellow egg yokes. Once they are all mashed up and smooth and creamy, you can use a piping bag or just a small spoon to fill the egg whites with the yoke mixture. Of course using a piping bag is going to make them pretty and even but either method will work just fine.

HOW TO MAKE HOLLANDAISE SAUCE FOR EGGS BENEDICT

This three step method for making hollandaise sauce is actually quite simple.

1. In a microwave-safe bowl, whisk together lemon juice, uncooked egg yolk, salt, and paprika. Slowly drizzle in the melted butter while whisking to emulsify the butter. Taste and adjust the lemon and salt to your liking.
2. Microwave the sauce for 10 seconds. (The egg may seize up a little, it’s okay.) Whisk the egg mixture until it’s smooth.
3. Drizzle a little of the Holladaise sauce over each filled egg, and then sprinkle with some fresh chopped chives.

The final finishing touch is to add some English Muffin “croutons.” Be sure to chill the deviled eggs benedict in the refrigerator until you are ready to serve them.

Of course, before you get to the deviled eggs part, you have to know how to boil an egg. Head over to my fail-proof Perfect Hard Boiled Eggs recipe and check it out!

Hungry for more? Try these other deviled eggs recipes:

• Jalapeno Popper Deviled Eggs
• Ranch, Bacon and Blue Cheese Deviled Eggs
• Bacon + Roasted Garlic Deviled Eggs
• 25 Ways to do Deviled Eggs
• Spinach + Sun-Dried Tomato Deviled Eggs

For more great appetizers, here are some of our most popular:

• Cranberry Rosemary Cream Cheese Spread
• Jalapeno, Bacon & Corn Cheese Dip
• Jalapeno Popper Dip

Deviled Eggs Benedict

Deviled Eggs Benedict is a cross between two of my most beloved bites! These eggs are super easy to make and they disappear as fast as you can make them!

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Course: Appetizer

Servings: 12 deviled eggs

Author: Julie Kotzbach

Ingredients

• 6 hard boiled eggs peeled
• 1/2 cup mayonnaise
• 3 slices of Canadian bacon fine diced
• 1 tablespoons fresh chives thin sliced
• 1 English muffin toasted

Hollandaise Sauce:

• 2 tablespoons butter melted
• 1 teaspoon lemon juice plus more to taste
• 1 egg yolk
• Pinch of salt
• Pinch of paprika or cayenne pepper

Instructions

Eggs:

• Heat a skillet over medium-high heat. Add the Canadian bacon and cook until crispy, about 3 to 4 minutes. Remove from the heat and set aside.
• Slice each egg in half vertically, place the yolks in a medium mixing bowl, and the whites on a serving platter.
• Use a fork to break up the egg yolks until they look like coarse sand. Add the mayonnaise and stir until completely combined and smooth.
• Add the bacon to the egg mixture. Stir to combine.
• Transfer the egg mixture to a piping bag (or Ziploc bag) with the tip cut off. Pipe the egg yolk mixture into the hollow of each egg white until the center is slightly over-filled.
• Cut the English muffin into small croutons. Place one croutons into each of the egg "yolks".

Sauce:

• In a microwave-safe bowl, whisk together the lemon juice, egg yolk, salt, and paprika. Slowly drizzle in the melted butter while whisking to emulsify the butter. Taste and adjust the lemon and salt to you liking.
• Microwave the sauce for 10 seconds. (The egg may seize up a little, it's okay.) Whisk until smooth.
• Smooth a little of the sauce over each egg, and then sprinkle with some chives. Serve immediately.

For all Appetizers go HERE and for the Recipe Index go HERE.