Name: Spicy Devilled Eggs with Crunchy Breadcrumb Topping
Prep time: 35 min
Cook time: 17 min
Total time: 52 min
Yield: 1 dozen
Ingredients: 6 eggs; 1 slice bacon; 3 tbsp panko breadcrumbs; 1 tsp (5 ml) hot sauce (Sriracha-style); 1/4 tsp sweet paprika; 1/4 cup (60 ml) mayonnaise; 2 tsp (10 ml) Dijon mustard; 1 tbsp chives, finely chopped, plus more for serving

Preparation

- Place the eggs in a pot and cover with lukewarm water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes. Drain the eggs and fill the pot with cold water. Return the eggs to the pot and let cool for 15 minutes. Peel the eggs under cold running water and pat dry.
- Meanwhile, in a skillet over medium heat, cook the bacon until crispy. Set aside on a plate lined with paper towels.
- In the same skillet, combine the breadcrumbs, Sriracha and paprika. Cook, stirring constantly, until the breadcrumbs are crispy, about 1 to 2 minutes. Transfer into a bowl and let cool completely.
- On a work surface, finely chop the bacon and add to the breadcrumb mixture. Mix well and set aside.
- On the work surface, cut the eggs in half lengthwise. Remove the egg yolks and place in a bowl. Set the whites aside on a serving dish, cut-side up.
- Using a fork, mash the egg yolks with the mayonnaise and mustard. Add the chives and mix well. Divide the mixture among the cavities of the egg whites. Cover and refrigerate until ready to serve.
- When ready to serve, press the stuffed side of each egg into the breadcrumb mixture. Sprinkle the eggs with any remaining breadcrumb mixture. Top with more chives.

Spicy Devilled Eggs with Crunchy Breadcrumb Topping

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RICARDO The Rock 12" Frypan