Eggs Benedict Deviled Eggs

Name: Eggs Benedict Deviled Eggs
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 12 deviled eggs
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

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 12 deviled eggs

Level: Easy

Total: 20 min
Active: 20 min

Yield: 12 deviled eggs

Ingredients

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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

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.