Benedict Deviled Eggs
Benedict Deviled Eggs is a twist on the classic recipe; it uses hollandaise sauce in place of the mayo for a wonderful taste and ultra smooth texture.
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Ingredients
- hard cooked eggs, peeled: 12
- prepared hollandaise sauce: 2 (5.07 ounce) packages (about 1/2 cup if homemade)
- salt: 1/4 teaspoon
- mayonnaise: 3 tablespoons
- mustard: 2 tablespoons
- crisply cooked, crumbled bacon: 8 slices
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