Place 5 eggs in a cold water bath. Bring to a boil and cook for 3 1/2 minutes.
In a bowl mix the turkey with the chopped chives and half of the tex-mex spice.
Next, lay out three bowls: gluten free flour, raw egg, and gluten free rice 'breadcrumbs'. In the breadcrumbs, mix in the other 1 teaspoon of tex-mex spice.
Cool and peel cooked eggs.
Roll the egg in flour
Grab 1/5 of the meat and make a patty in your hand
Place the egg in the centre of the patty
Work the meat around the egg
Roll the meat covered egg in flour
Roll the meat covered egg in the raw egg
Coat the egg in the rice 'breadcrumbs'
Heat the canola oil in a pan.
Cook for about 2 minutes per side. I turned them every 2 minutes and cooked on all 6 sides.
Done! Let them sit on paper towel for about 1 minute.
Cut in half and eat.