EGGS BENEDICT DEVILED EGGS

Eggs Benedict Deviled Eggs image

Provided by Giada De Laurentiis

Time 20m

Yield 12 deviled eggs

Number Of Ingredients 8

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

Steps:

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.