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Eggs Benedict Deviled Eggs

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 12 deviled eggs
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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 


  1. 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.
  2. 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.
  3. 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.