Eggs Benedict Deviled Eggs
- Level: Easy
- Yield: 12 deviled eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 65
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 5
- Cholesterol
- 80
- Sodium
- 125
- Total: 20 min
- Active: 20 min
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
- 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.