Pancetta Deviled Eggs

Pancetta Deviled Eggs


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  

[Total: 8   Average: 2.6/5]

Easter just isn’t complete without Deviled Eggs. My Pancetta Deviled Eggs is a twist on basic deviled eggs.

  • 12 Eggs (Boiled, Peeled & Halved Lengthwise)
  • 1/3 Cup Mayonnaise
  • 3 Tablespoons Dijon Mustard
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Freshly Ground Pepper
  • 1/3 Cup Crumbled Cooked Pancetta
  • Parsley For Garnish
  1. In large-size saucepan boil eggs for 15 minutes. Remove from heat. Peel and halve eggs.
  2. Remove yolks from eggs and transfer to medium-size bowl. Set egg whites aside. Using a fork, mash yolks. Add mayonnaise, mustard, kosher salt, and pepper. Stir to combine.
  3. Stir in pancetta.
  4. Scoop 2 teaspoons yolk mixture into each egg white half. Garnish with parsley.
  5. Cover with plastic wrap. Place in refrigerator for 1 hour or until ready to serve.
  6. Makes 24 deviled eggs.
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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