Description

Deviled Eggs Benedict take the classic deviled egg to a whole new level by incorporating rich Hollandaise sauce, and a crunchy English muffin crouton. This flavorful twist on a beloved brunch dish is perfect for special occasions, holidays, or casual gatherings. With just a few simple ingredients, you can create an impressive appetizer that combines creamy, savory, and crispy elements in every bite. Whether you’re hosting a brunch or looking for an elegant appetizer, these Deviled Eggs Benedict will be a hit!

Ingredients

For the eggs:

6 hard-boiled eggs, peeled

½ cup mayonnaise

1 tablespoon fresh chives, thinly sliced

1 English muffin, toasted and cut into croutons

For the 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 for extra heat)

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Instructions

Slice the eggs in half vertically, placing the yolks in a medium bowl and the whites on a serving platter.
Mash the yolks with a fork until they resemble coarse sand. Add the mayonnaise and mix until smooth.
Transfer the egg yolk mixture to a piping bag or Ziploc bag with the tip cut off. Pipe the mixture into each egg white, slightly overfilling them.
Cut the English muffin into small croutons and place one in the center of each egg.
For the Hollandaise sauce, whisk the lemon juice, egg yolk, salt, and paprika in a microwave-safe bowl. Slowly drizzle in the melted butter while whisking to emulsify. Microwave for 10 seconds, whisk again until smooth.
Drizzle the Hollandaise sauce over each egg, then sprinkle with more chives. Serve immediately.

Notes

For added heat, sprinkle cayenne pepper or add a pinch of red pepper flakes to the egg mixture.

These eggs can be served at room temperature for a short time but should be refrigerated if stored for longer.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Snack
Method: Stovetop
Cuisine: American