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Deviled Egg Variations: Follow the Deviled Egg recipe adding any of the
ingredients listed below to the yolk mixture.
Ham: ¼ cup finely chopped cooked ham
Bacon: ¼ cup crumbled cooked bacon, about 2 clices
Dried Beef: ¼ cup finely chopped dried beef and 1 tbsp. sweet pickle relish
Seafood: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna,
salmon or crabmeat and a dash of curry powder
Cheese: ¼ cup shredded cheddar cheese
Olive: ¼ chopped green or ripe olives
OBrien: 2 tbsps. Finely chopped green pepper, 1 tsp. finely chopped pimiento and ½
tsp. instant minced onion
Eggs Benedict
4 eggs
2 English muffins, split, toasted and buttered
4- ¼-inch slices bacon, grilled
1 Easy Hollandaise Sauce, recipe below
1. Poach eggs in egg cooker according to directions.
2. Place one slice of bacon on each muffin half and top with poached egg. Spoon
2 tbsps. Hollandaise Sauce over each egg. Garnish with chopped parsley if
desired. Makes 4 servings.
Easy Hollandaise Sauce
¼ cup butter or margarine
2 egg yolks
¼ tsp. salt
1 tbsp. lemon juice
2 tbsp. cream or evaporated milk
1. In a 1-quart saucepan, melt butter over low heat.
2. In a small mixing bowl, combine egg yolks, salt, lemon juice and cream. Mix
well. Add egg mixture to saucepan, stirring constantly until mixture is smooth
and has the consistency of light cream.