Italian Deviled Eggs with Pancetta
Creamy deviled eggs with crispy pancetta, balsamic glaze, and basil for an easy brunch or party appetizer.
Ingredients
- 7 slices pancetta
- 6 hard-boiled eggs size L
- 2 teaspoons balsamic glaze
- 2 tablespoons sour cream
- 2 leafs fresh basil for garnish, sliced in strips
Ingredients you need per step are listed below the step in Italic
Instructions
- Cook the pancetta in a dry skillet over medium heat for 4 to 5 minutes, until crisp. Drain on paper towels.7 slices pancetta
- Crumble 6 slices and keep 1 slice for garnish.
- Peel the eggs, cut them in half lengthwise, and remove the yolks.6 hard-boiled eggs
- Mash the yolks with the balsamic glaze, sour cream, and crumbled pancetta until smooth and creamy.2 teaspoons balsamic glaze, 2 tablespoons sour cream
- Spoon or pipe the filling into the egg whites.
- Cut the remaining pancetta into small pieces and scatter it over the eggs. Finish with the sliced basil and serve.2 leafs fresh basil
NOTES
1. Why use older eggs? Eggs that are a few days old usually peel more easily, so the whites stay neater.
2. What if I do not have balsamic glaze? Simmer regular balsamic vinegar until it reduces to about one-third and becomes syrupy.
3. Can I swap the pancetta? Yes. Parma ham works well. Bacon also works, but it gives the eggs a smokier flavor.
4. Do I need a piping bag? No. A teaspoon works fine. A piping bag only gives a neater finish. Use a big tip for this filling because it contains pancetta bits.
5. How do I keep the topping crisp? Cook the pancetta until fully crisp and drain it well on paper towels before using it.
6. Storage
These deviled eggs are best the day you make them.
- Preparation: A very handy tip is to halve the eggs, spoon out the yolks, and prepare the filling. Place the filling in a piping bag. Cover the egg whites with plastic wrap. Store both in the refrigerator. That way, just before serving, you only need to pipe the yolks into the halved eggs and garnish ensuring everything stays fresh.
- Refrigerator: Store leftovers covered in the fridge for up to 1 day.
Nutrition
Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 86mg | Fiber: 0.003g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 0.05mg | Iron: 0.3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
