Italian flavored deviled eggs, does that sounds delicious? They're flavored with pancetta and balsamic cream, and a great snack not only at Easter.
One of my childhood food memories are homemade deviled eggs. My mother often made them for a buffet and I have never learned how much-deviled eggs are the max to eat at a buffet. I know at least that I've eaten a lot more.
These deviled eggs are pimped with balsamic creme and pancetta and the whole was decorated with thin strips of basil. A delicious stuffed egg (she writes while the last egg is put into her mouth (and I have really eaten all the eggs by myself (shame on me)), and they are also very nice for an Easter brunch.
- Use eggs that are about 10 days old. When the eggs that you boil are too fresh, the shell will stick and you can't peel them very well.
- To get the proper form for deviled eggs, prick the bottom of the egg before cooking by using a pushpin.
- If you want to cook the eggs use this recipe and you'll always have the perfect hard-boiled eggs.
- If you can't get balsamic cream or you don't have any in your house right now, take some balsamic vinegar and cook it until you've got ⅓ of the volume (and don't forget to turn on the hood).
- You can substitute Pancetta for Parma ham
- TIP: Top your deviled eggs with a bit of Pancetta, some basil, and roasted pine nuts.
- Deviled eggs are best eaten right away. Otherwise, your egg yolk filling will dry. If you want to make it in the morning use the following tip:
- The two main ingredients (white egg halves and egg yolk filling) are made in the morning. The egg whites are stored wrapped in plastic foil in the refrigerator. The egg yolk filling is stored in a pastry bag in the refrigerator. Just before serving pipe the egg yolk filling in the deviled eggs. This way you can do most of the preparations in the morning.
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📖 Recipe
RECIPE CARD
Ingredients
- 6 eggs, size M
- 2 teaspoons balsamic glaze
- 7 slices pancetta
- 2 tablespoons sour cream
- 2 leafs basil , for garnish
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Instructions
- Boil the eggs hard and peel them.
- Fry the pancetta and drain between a paper towel.
- Cut the eggs in half and remove the yolk.
- Mash the yolks and mix the balsamic, 6 slices crumbled pancetta and sour cream together and put in a piping bag with a serrated mouth (or just use a teaspoon)
- Fill the egg with the yolk mixture.
- Cut the seventh piece of bacon into strips and chop the basil leaves finely.
- Garnish the deviled eggs with a piece of bacon and some basil.
Notes
- Use eggs that are about 10 days old. When the eggs that you boil are too fresh, the shell will stick and you can't peel them very well.
- To get the proper form for deviled eggs, prick the bottom of the egg before cooking by using a pushpin.
- If you want to cook the eggs use this recipe and you'll always have the perfect hard-boiled eggs.
- If you can't get balsamic cream or you don't have any in your house right now, take some balsamic vinegar and cook it until you've got ⅓ of the volume (and don't forget to turn on the hood).
- You can substitute Pancetta for Parma ham
- TIP: Top your deviled eggs with a bit of Pancetta, some basil, and roasted pine nuts.
Nutrition
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