Happy Eggs Benedict Day! That’s right. Today is National Eggs Benedict Day. We couldn’t be more excited because, of all the brunch options out there, Eggs Benedict is easily one of our favorites. And with all this spring weather, who doesn’t want to enjoy brunch? So grab a mimosa and a seat on the patio. We have a delicious (and easy!) Eggs Benedict recipe coming to a breakfast near you.
I love Eggs Benedict and order it at brunch all the time. I never, ever made it at home. To me, it was stuffy and labor intensive. Not to mention I had to poach eggs, which is the equivalent of retaking the SAT’s (they were hard for me). And whisking up a Hollandaise sauce can be on the complicated side. Two products have made this seemingly elaborate brunch staple easy, easy, easy. The Hamilton Beach® Egg Cooker will poach eggs to perfection while you toast the english muffins. No boiling water, adding vinegar, swirling or stirring needed. To see everything the Egg Cooker can do, watch the video below.
As for the sauce, our Single-Serve Blender allows you to put in all the ingredients, pulse a few times and have the creamy, buttery decadence that IS Hollandaise sauce. We served it with fruit-infused sparkling water and roasted asparagus. Trust me, try it at home (maybe for Mother’s Day?) and you will be amazed by the simplicity.
The Test Kitchen has already developed a few deviled egg recipes, including pimento cheese deviled eggs and “green devils” with avocado, but in my opinion you can never have enough deviled egg recipes in rotation. And you’ll definitely want to add these tangy, delicious dill pickle deviled eggs to the mix.
While deviled eggs are an especially festive addition to any Easter table, they are a delicious, handheld appetizer you can serve anytime of year – at summer cookouts or even holiday parties. And the best part? They’re super easy to make, especially if your kitchen is equipped with a few handy Hamilton Beach® appliances.
Since the recipe calls for a dozen hard-boiled eggs, I plugged in my Hamilton Beach® Egg Cooker. It perfectly hard-boiled eggs each and every time. And the Egg Cooker allows me to keep the stove off – which is especially appreciated this time of the year when the AC is working overtime.
Once the eggs are cooked, peel them and cut them lengthwise. Then remove the egg yolks, leaving the whites for filling.
Use your Hamilton Beach® food processor (another appliance that’s especially helpful when making deviled eggs) fitted with the chopping/mixing blade, process the egg yolks, mayo, pickles, mustard, salt and pepper until smooth.
Pipe the yolk mixture into each egg white half. You can use a piping bag, or my personal DIY favorite – a plastic bag with one of the corner edges cut off.
Garnish these dill pickle deviled eggs with even more pickles (we found that slicing baby dills will give you the perfect size for a garnish), fresh dill, and a sprinkle of paprika.
Whether your neighbours are piling them on their Labor Day cookout plates or your gameday houseguests are enjoying them alongside buffalo chicken dip and wings, these dill pickle deviled eggs make an egg-cellent appetizer recipe year round.
If you’ve boiled eggs on the stovetop, you know it can be difficult to achieve the consistency you want. Whether you like soft, medium, or hard boiled eggs, timing is everything.
With the Hamilton Beach® Egg Cooker, you won’t have to worry about over or under cooking your eggs ever again. This little appliance (seriously, it takes up very little room) eliminates the guesswork and perfectly cooks eggs each and every time.
Whether you want soft, medium, hard, or even poached eggs – the work is done for you. All you have to do is read the side of the measuring cup (that comes with the egg cooker) and fill to the marked line with cold water. The designated fill-line will vary depending on your desired consistency and the number of eggs you are cooking.
Pour the water into the reservoir then cover with the lid and press the ON switch. The appliance will sound when the eggs are cooked and all the water has evaporated. It’s just that easy.
This little appliance gets a workout in my kitchen year-round, but I find it especially useful in the springtime. With Easter approaching, this egg cooker makes easy work out of whipping together your famous deviled eggs, egg salad, or salad nicoise.
If you’re not planning an Easter feast, the Egg Cooker is a great tool for meal prep any time of year. I hard boil 6 eggs over the weekend and store them in the refrigerator to throw into salads, peel for a quick protein-packed snack or for a no-brainer breakfast during the week. Now that the Egg Cooker has erased the hassle from boiling eggs, you’ll find excuses to use it over and over again.
The Egg Cooker can also help you make perfectly poached eggs, too. Watch the video to see this amazing little egg cooker in action.
Classic deviled eggs are great, but how about adding avocado for a twist on a classic?
We used the Egg Cooker to cook our eggs, but you could certainly hard boil them in a pot on the stove. Once the eggs are cooked, peel them, cut them in half and remove the yolks.
Using the food processor chopping/mixing blade, process eggs yolks, avocados, cilantro, mayonnaise, pepper and cumin until the mixture is smooth. Pipe or spoon the mixture into each egg white half.
Top each Avocado Deviled Egg -or Green Devil as they are sometimes called- with salsa and a sprig of cilantro. The salsa complements the avocado in the eggs, and adds a burst of red to this already colourful dish. Put these on the table for brunch or as an appetizer and wow your guests with a creamy, flavourful take on deviled eggs.