Eggs Benedict Deviled Eggs

• 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.
2. Transfer to a small plate and cool.
3. Line a baking sheet with paper towels.
4. 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.
5. Transfer the bacon to the baking sheet to cool slightly.
6. Scoop the egg yolks into a medium bowl and mash lightly with a fork.
7. Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine.
8. Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs.
9. Serve immediately.

breadcrumbs, grapeseed oil, bacon, eggs, mayonnaise, mustard, hot sauce, green onion

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/eggs-benedict-deviled-eggs.html (may not work)