An easy and delicious twist on your standard deviled eggs, this pancetta version is perfect for any cocktail party or brunch.
I’ve always stayed away from devided eggs because well, to be honest with you, they seem rather boring. I mean, if I”m going to have an egg, it’s going to be fried or poached with hollendaise sauce! That’s just how I roll.
Truth be told, I was recipe testing some fun mini food party ideas. I thought deviled eggs, while traditionally simple, would look just gorgeous on a cheese platter I was working on.
So I got to work, and added the ingredient that makes everything taste indulgent. That would be pancetta! Everything fell into place at that point! These are savoury, delicious yet still taste nice and light!
If you’ve never made deviled eggs before, they are ridiculously easy. And no fancy equipent needed, I just use a plastic ziplock with a corner snipped off to fill the egg halves!
As for making ahead of time? I made these 3 hours ahead of time and kept covered in the fridge. Since they are eggs that have been cut open, I think time is definitely of the essence but you can for sure make them morning of your party!
Read on for the recipe and happy holidays!
Easy Holiday Apps: Pancetta filled Deviled Eggs
yields 18 bites
- 12 eggs
- 2 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp hot sauce
- 1/2 tsp olive oil
- 1 cup diced pancetta
- parsley to garnish
1. Bring a large pot of water to boil. Once fully boiled, add eggs in slowly with a slotted spoon and reduce heat. Cook for 7-8 minutes for medium boiled eggs. Immediately drain eggs and cool in ice water. Peel and set aside.
2.Heat a small sauce pan over medium heat. Add oil and toss in pancetta when hot. Cook for 5-6 minutes until full cooked. Set pancetta aside but keep oil. You’ll need it later!
3. Cut eggs lengthwise with a very sharp knife. Gently scoop out yolks and set aside in a small bowl. Add in mayo, mustard, hot sauce, half of pancetta and remaining oil from pancetta. Mix well with a whisk until fully combined. Gently spoon in mixture into a medium size ziplock. Snip a small hole in bag.
4. One by one, pipe egg white halves with mixture. Top with extra pancetta and parsley and serve.