Go Back
Two deviled eggs topped with grilled or glazed bacon strips and garnished with thin green herbs, served on a speckled beige ceramic plate.

Pancetta Deviled Eggs

No ratings yet
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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 20 minutes
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.

Tried this recipe?

Let us know how it was!