Pancetta Deviled Eggs

Pancetta Deviled Eggs

Details

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

Cuisine: 
Categories:  ,

Yields or Serves:  

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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

Victoria has been cooking and writing recipes since she was a teenager. 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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