Sriracha Deviled Eggs with Garlic Toast Crumb Topping

You've probably noticed on the blog that I've been on an appetizer kick lately. It all started a few weeks ago with a sweet and salty, White Corn and Cotija Cheese Dip and then a delicious and lite, Zucchini Bruschetta and today when I get into the kitchen, I'm making some Tofu Spring Rolls. But yesterday, I made these amazing Sriracha Deviled Eggs. (a recipe from the blog, a farmgirl's dabbles.) I love her blog! 

These were so yummy, words just aren't enough to describe them. So I took lots of pictures of these beautiful morsels to let the photos speak for me. Aren't they gorgeous?

I don't think I'll ever go back to eating plain old deviled eggs again. The spicy sriracha and the crunchy, garlicky panko breadcrumbs really elevated these eggs to another level entirely. They were incredible! My husband and I ate every last one...an appetizer course that turned into a meal. :) In fact, I'm thinking this recipe would make a great version for Egg Salad Sandwiches. Just think...Sriracha Egg Salad Sandwiches with some sprouts and pickled onions? Doesn't that sound yummy? I just may have to give that idea a test drive this weekend. Anyway, without any more introduction, here's this delicious recipe. Enjoy! 

Sriracha Deviled Eggs with Garlic Toast Crumb Topping (recipe from a farmgirl's dabbles)
Makes 24

1 dozen eggs, hard boiled
1/4 cup mayonnaise
1/4 cup sriracha
1 T butter
1/4 cup Panko Flakes (Japanese Bread Crumbs)
1/2 t garlic powder
1/8 t salt 
pepper (to taste) 
finely minced cilantro leaves

For perfectly cooked hard boiled eggs every time: (via Mom's Macaroni Salad blog) Place eggs in a single layer in a pot and cover with enough cold water so that the water is about an inch above the eggs. Heat pot and bring to a boil. You must watch these eggs to know when the boiling begins. Once water begins to boil, boil the eggs for no longer than 2 minutes. (set a timer) Turn off heat and let eggs sit in the hot water for 15 minutes. (Again, set a timer, because you will forget) 
Pour off hot water and replace with cold water, letting it overflow in the sink to cool down the pot and the eggs. Let sit in the cool water for a few minutes, then drain water and refrigerate the eggs until completely cold. Tap to crack shell and peel.

Assembly
Cut eggs in half and place cooked yolks in a small bowl. Add mayonnaise and sriracha to the yolks and mix well.  If you plan to use a pastry bag with a star tip, you may want to put this mixture in a blender so that it gets really smooth. 

In a small skillet over medium-high heat, melt butter and add Panko bread crumbs, garlic, and salt.  Saute until crumbs are fragrant and lightly browned. Remove from heat and cool on a plate. 
While the crumbs are cooling, spoon or pipe filling into eggs whites. Sprinkle eggs with bread crumbs, pepper and minced cilantro and serve immediately. These eggs can be made in advance but don't sprinkle with the bread crumbs until just before serving to avoid the bread crumbs from getting soggy.