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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

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Deviled eggs get an upgrade with crispy pancetta, chives, and a silky yolk filling. Great for parties or whenever you’re feeling a little bougie.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Snack
Cuisine: Californian
Ingredients Equipment Method Notes

Ingredients
  

Eggs & Flavor Base
  • 2 Eggs
  • ½ tsp Salt
  • ½ tsp Baking soda
Yolk Filling
  • ½ tsp Chives finely chopped
  • 2-4 oz Pancetta cooked until crispy, reserve ½ tsp fat
  • 1 splash Water
  • 1 pinch Salt
Optional Garnish
  • 1 Shallot small, thinly sliced
  • 1 tsp Additional chives
  • Flaky salt to finish

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.

Notes

Storage: cover and refrigerate for up to 2 days. Add the crispy pancetta just before serving so it stays crunchy.

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