Carbonara Deviled Eggs
Carbonara Deviled Eggs are a creative twist on the classic deviled egg, filled with a creamy yolk mixture inspired by pasta carbonara, featuring ingredients like crispy bacon, Parmesan cheese, and a hint of black pepper for a rich, savory flavor.
Ingredients
- 6 large eggs
- 1 Tbsp. neutral oil
- 1 oz. pancetta, finely chopped
- 1/3 cup mayonnaise
- 1/4 tsp. freshly ground black pepper
- 2 Tbsp. finely grated Pecorino Romano, plus more for serving
Instructions
- Fill a medium pot with 1/2" water and bring to a simmer over high heat. Using a spoon or tongs, gently lower in eggs, reduce heat to medium-low, and cover. Cook eggs, adjusting heat as needed to maintain a simmer, for 12 minutes.
- Meanwhile, fill a large bowl halfway with ice and add cold water to make an ice bath.
- In a medium skillet over medium heat, heat oil. Cook pancetta, stirring occasionally, until browned and crispy, 5 to 7 minutes. Using a slotted spoon, transfer pancetta to a plate. Discard fat or reserve for another use.
- Transfer eggs to ice bath. Let cool, then carefully peel. Cut in half lengthwise and scoop out egg yolks. Transfer yolks to a medium bowl; reserve egg whites.
- To egg yolks, add mayonnaise and pepper. Using a handheld mixer on medium speed, beat until light and fluffy, about 2 minutes. Fold in cheese.
- Spoon filling into egg whites or, if desired, transfer filling to a piping bag fitted with a large round tip and pipe filling into shells. Top with more cheese and pancetta. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.
Nutrition
Calories: 1417kcalCarbohydrates: 4gProtein: 60gFat: 128gSaturated Fat: 33gCholesterol: 1224mgSodium: 1894mgPotassium: 527mgSugar: 2gCalcium: 773mgIron: 6mg
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