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Deviled Eggs Benedict

Deviled Eggs Benedict


1 dozen large eggs


1/4 cup mayonnaise

1/4 cup unsalted butter

2 teaspoons lemon juice



Hand mixer

Canadian bacon, chopped

Chives, sliced thinly

Cayenne pepper



Cover the eggs in a pot of water and bring to a boil.  As soon as eggs start to boil, set timer for 10 minutes.  After 10 minutes, remove from stove top and run cold water into the pot, until eggs are cooled.  Empty the water and gently move pot side to side to crack egg shells.  Peel the eggs and slice each egg in half lengthwise.  Remove the yolks into a small mixing bowl and place the egg whites on a plate.  

Add the mayonnaise, butter and lemon juice to the yolks and mix on medium speed until smooth.  Salt & pepper to taste.

Pipe or spoon into halved eggs, top with Canadian bacon, chives, black pepper & cayenne pepper.  Serve at room temperature

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