Deviled Eggs Benedict


“Eggs Benedict is genius. It’s eggs covered in eggs.” – Wylie Dufresne

I’ve had this recipe in my “to do” folder for almost two years and just today decided to give it a try while enjoying the stay-at-home restrictions of the great virus shut-in of 2020. Now that I’ve tried it, I could kick myself for not cooking it earlier because it is out-of-this-world delicious. The inspiration for this recipe came from and was authored by Julie Kotzbach in 2018. I added a few ingredients, used diced ham instead of Canadian bacon, made the chives optional, and chose to use Knorr packaged Hollandaise Sauce instead of making it from scratch.


6 hard boiled eggs, peeled
1/2 cup mayonnaise
1/4 tsp ground mustard
1/4 tsp Cajun seasoning
1/2 cup ham, diced
1 T fresh chives, thin sliced (optional)
1 pkg Knorr Hollandaise Sauce (or prepare the traditional recipe)
1 English muffin, toasted


Ready to serve.

• Melt a pat of butter or bacon grease in a small skillet over medium-high heat. Add the cubed ham and cook until lightly browned. Remove from heat and set aside.
• Cut the peeled eggs lengthwise in half and carefully remove the yolk from both halves. Put the yolks in a mixing bowl and place the whites on a serving plate. Mash the yolks with a fork into a fine crumble.
• Add the mayo, mustard, Cajun seasoning, and cooked diced ham to the egg yolk mixture. Stir or whisk to combine until well blended.
• Scoop the egg mixture filling into a plastic bag, squeeze the filling into a corner, and snip off the corner tip of the bag. Pipe the filling into the hollow of each egg white until just over-filled.
• Cut the English muffin into small croutons and place one crouton atop each egg’s mound of filling.
• In a small pan, prepare the Hollandaise Sauce following the directions on the Knorr package … or, if desired, prepare the sauce from scratch using the traditional method/recipe.
• Lightly spoon a little of the warm sauce over each egg and then sprinkle with some chives (if desired). Serve immediately.

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