Pancetta Deviled Eggs

Deviled eggs get an upgrade with crispy pancetta, chives, and a silky yolk filling. Perfect for parties or whenever you're feeling a little bougie.

Why You'll Love Pancetta Deviled Eggs

These pancetta deviled eggs are the perfect elevated bite-rich, savory, and satisfyingly crisp. The pancetta fat adds a silky depth to the yolk filling, while chives and flaky salt keep it fresh. Whether you're hosting a dinner party or just feeling fancy, these eggs bring the flavor.

Tips and Tricks

• Boil your eggs with baking soda for easy peeling every time.
• Use a piping bag or zip-top bag with the corner snipped off for clean, pretty filling.
• Reserve a little pancetta fat to mix into the yolks-it adds unbeatable richness.

Variations

• Swap pancetta for crispy prosciutto or guanciale for a different cured meat vibe.
• Add a dash of Dijon mustard or a few drops of white wine vinegar to brighten the filling.
• Top with pickled shallots for a pop of acidity.

Substitutions

• Use bacon if pancetta isn't available-just make sure it's super crispy.
• Swap scallions or finely minced red onion for chives.

Best Served With

• A chilled glass of sparkling rosé or a citrus-forward cocktail.
• Pickled vegetables, marinated olives, or a salty cheese board.

How to Store Leftovers

• Keep whites and yolk filling separate in airtight containers in the fridge for up to 2 days.
• Fill and garnish just before serving to maintain texture and appearance.

Common Questions

Pancetta Deviled Eggs

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Deviled eggs get an upgrade with crispy pancetta, chives, and a silky yolk filling. Perfect for parties or whenever you're feeling a little bougie.

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Prep Time 15 minutes mins

Total Time 20 minutes mins

Course: Appetizer, Snack

Cuisine: Californian

Ingredients Equipment Method

Ingredients

  

Eggs & Flavor Base

• Eggs x 2
• Salt x ½ tsp
• Baking soda x ½ tsp

Yolk Filling

• Chives x ½ tsp finely chopped
• Pancetta x 2-4 oz cooked until crispy (reserve ½ teaspoon fat)
• Water x splash
• Salt x pinch

Optional Garnish

• Thinly sliced shallots
• Additional chives
• Flaky salt

Equipment

• Small saucepan
• Serving spoon or piping bag
• Fork or small whiskIce bath
• Mixing bowl

Method

 

Boil and Cool the Eggs

1. Bring a small saucepan of water to a boil with salt and baking soda.
2. Gently lower eggs in and boil for 8 minutes.
3. Transfer eggs to an ice bath for 2 minutes, then peel and slice lengthwise.

Make the Filling

1. Remove yolks and place in a mixing bowl.
2. Mash yolks with reserved pancetta fat, chives, a pinch of salt, and a splash of water.
3. Stir until smooth and creamy.

Assemble

1. Fill each egg white with the yolk mixture using a spoon or piping bag.
2. Garnish with crispy pancetta, extra chives, and optional shallots or flaky salt.
3. Serve immediately.

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