Description
A delightful twist on a classic appetizer, Carbonara Deviled Eggs combine creamy, cheesy egg yolk filling with crispy pancetta for a rich and savory bite reminiscent of traditional Italian carbonara flavors. Perfect for parties or elegant snacking.
Ingredients
Scale
Eggs
- 6 large eggs
- Ice, for ice bath
Filling
- 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
- Cook the eggs: Fill a medium pot with 1/2 inch of water and bring it to a simmer over high heat. Gently lower in the eggs using a spoon or tongs, then reduce the heat to medium-low and cover the pot. Cook the eggs for 12 minutes, adjusting the heat as needed to maintain a gentle simmer.
- Prepare an ice bath: While the eggs cook, fill a large bowl halfway with ice and add cold water to create an ice bath. This will stop the eggs from cooking further and make peeling easier.
- Cook the pancetta: Heat the neutral oil in a medium skillet over medium heat. Add the finely chopped pancetta and cook, stirring occasionally, until browned and crispy, about 5 to 7 minutes. Use a slotted spoon to transfer the pancetta to a plate and discard or reserve the rendered fat for another use.
- Peel and halve the eggs: Transfer the cooked eggs to the ice bath and let them cool completely. Carefully peel the eggs and cut them in half lengthwise. Scoop out the yolks and transfer them to a medium bowl, reserving the egg whites to fill later.
- Make the filling: To the egg yolks, add the mayonnaise and freshly ground black pepper. Using a handheld mixer on medium speed, beat the mixture until it is light, fluffy, and well combined, about 2 minutes. Gently fold in the grated Pecorino Romano cheese.
- Assemble the deviled eggs: Spoon the yolk filling evenly into the reserved egg white halves, or for a neater presentation, transfer the filling to a piping bag fitted with a large round tip and pipe the mixture into the egg shells. Top each deviled egg with additional grated Pecorino Romano and the crispy pancetta.
- Serve or store: Serve the Carbonara Deviled Eggs immediately as a savory appetizer, or transfer them to an airtight container and refrigerate for up to 3 days.
Notes
- For best results, use room temperature eggs before boiling to prevent cracking.
- You can reserve the pancetta fat and use it to add extra flavor to other dishes.
- If you prefer a milder cheese flavor, substitute Pecorino Romano with Parmesan.
- These deviled eggs are best served fresh but can be refrigerated for up to three days.
- Use a piping bag for a decorative presentation and easier filling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
Keywords: carbonara deviled eggs, deviled eggs recipe, pancetta deviled eggs, Italian appetizer, pecorino romano deviled eggs
