Hard boil the eggs in boiling water for 12 minutes. Drain and cool in ice water for 20 minutes. Peel and slice in half lengthwise.

In a skillet over medium heat add the butter. Once melted add the breadcrumbs and garlic. Saute until golden brown. Remove from the heat being careful not to burn the breadcrumbs and pour into a bowl. Once cool add the parsley and stir to combine.

Add the yolks to a bowl with the mayo, sour cream, hot sauce, and salt to taste. Mix well.

Pipe or spoon the yolk filling back into the egg halves. Sprinkle with the breadcrumb mixture around the edges.