Eggs Benedict Deviled Eggs

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
12 deviled eggs
Level:
Easy

Ingredients
  • 2 tablespoons panko breadcrumbs
  • 1 teaspoon grapeseed oil
  • 4 slices Canadian bacon, diced
  • 6 hard-boiled eggs, halved lengthwise
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon hot sauce, such as Tabasco
  • 1 green onion, finely chopped
Directions
Watch how to make this recipe.
  • Put the breadcrumbs in a small nonstick skillet over medium heat and toast, tossing once or twice, until golden brown, about 3 minutes. Transfer to a small plate and cool.

  • Line a baking sheet with paper towels. Put the oil and Canadian bacon in a medium nonstick skillet over medium-high heat and cook, stirring once or twice, until the bacon is golden around the edges, about 3 minutes. Transfer the bacon to the baking sheet to cool slightly.

  • Scoop the egg yolks into a medium bowl and mash lightly with a fork. Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine. Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs. Serve immediately.


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