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Benedict Deviled Eggs

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12 hard cooked eggs, peeled
2 (5.07 ounce) packages (about 1/2 cup if homemade) prepared hollandaise sauce
1/4 teaspoon salt
3 tablespoons mayonnaise
2 tablespoons mustard
8 slices crisply cooked, crumbled bacon

Benedict Deviled Eggs

Hollandaise sauce in the creamy filling elevates this classic recipe to new heights.

  • Serves 24
  • Easy

About This Recipe

Deviled eggs are … deviled eggs. There is usually nothing special or interesting about them. Except this recipe for Benedict Deviled Eggs. This is a great recipe to use up leftover Easter eggs.

When properly made, they are delicious. But there are only so many things you can add to a deviled egg.

I thought.

But I was researching how to make safer eggs cooked so the yolk was still runny (which, I must admit, makes me shudder. I have always hated runny egg yolks) and thought – hey, why not add some hollandaise sauce to deviled eggs?

There are a few recipes that are called Benedict Deviled Eggs. But they just pour the hollandaise sauce over the eggs.

Why not put the hollandaise sauce INTO the egg yolks?


And these eggs are delicious. The hollandaise sauce (which is made from egg yolks and butter and lemon juice) adds a tang to the egg and makes the filling extremely smooth and creamy.

I just had to add bacon, and my new deviled egg recipe is perfection.

By the way, you don’t have to make a hollandaise sauce; Amazon sells premade sauce that works just fine.

Oh, and to make the best hard cooked eggs, here’s what you do.

How to make hard cooked eggs

First, use eggs that are 5 to 7 days old. They will peel more easily. Put 12 eggs in a saucepan that will hold them in a single layer. Cover with cold water to reach about 1″ over the eggs.

Bring the water to a boil and boil hard for 1 minute. Then cover the pan, take it off the heat, and let stand for 12 minutes.

Now drain the eggs and start running cold water into the pan. Let the water run into the pan in the sink until the eggs are cold.

Now here’s the trick for getting the shell off: Crack the eggs slightly under the water and let stand for 3 minutes in the water.

Now take out one egg at a time and roll it gently on the counter so it cracks all over. Put the egg back into the water for another 3 minutes. That lets water get in-between the shell and the egg so it peels easily.

Start peeling from the wider end of the egg, because that’s where the air sac is. Peel carefully, and you should be able to peel all eggs perfectly!

Why this recipe for Benedict Deviled Eggs works:

  • The hollandaise sauce, which is made of beaten egg yolks cooked with lemon juice and mustard, makes the yolks very smooth and velvety.
  • Be sure that the hollandaise sauce you use is thoroughly cooked for food safety reasons.
  • Always always refrigerate cooked eggs promptly after they are made and within 2 hours after they come out of refrigeration.
  • The bacon adds great flavor and some texture to this delicious recipe.


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Cut the peeled eggs in half and carefully remove the yolk from both halves. Put the yolks into a food processor bowl.


Add the hollandaise sauce, salt, mayo, and mustard to the eggs. Process for a few minutes or until the mixture is very smooth. You can do this by hand, but you have to first break up the egg yolks with a fork, then gradually beat in the sauce and mayo. This can take some time.


Stir in the bacon. Use this mixture to fill the egg whites. Cover and refrigerate for a few hours before serving. Store the eggs in the fridge.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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