Description
This recipe for Deviled Eggs Carbonara transforms classic deviled eggs by adding rich pancetta, Parmigiano-Reggiano crisps, and a creamy filling spiked with vinegar and mayonnaise. Inspired by the classic Italian pasta dish carbonara, these deviled eggs offer a sophisticated appetizer perfect for gatherings, featuring a crispy cheese garnish and a luscious, savory yolk filling.
Ingredients
Scale
Main Ingredients
- 6 tablespoons finely grated Parmigiano-Reggiano
- 4 ounces pancetta, finely diced
- 6 large hard-boiled or hard-steamed eggs, peeled and halved lengthwise
- 2 tablespoons mayonnaise
- 1 teaspoon distilled white vinegar
- Kosher salt and freshly ground black pepper, to taste
- Coarsely cracked black pepper, for garnish
- Minced parsley, for garnish
Instructions
- Prepare cheese crisps: Preheat the oven to 300°F (150°C) and line a baking sheet with a Silpat or parchment paper. Sprinkle 4 tablespoons of finely grated Parmigiano-Reggiano into two 4-inch rounds on the Silpat. Bake for about 10 minutes until the cheese is lightly browned and melted. Remove from the oven and let the cheese crisps cool fully until crisp. Break each cheese crisp into 4 pieces for garnish.
- Cook pancetta: While the cheese crisps bake, heat a small skillet over medium-high heat. Add the diced pancetta and cook until browned, crisp, and the fat has rendered, approximately 5 minutes. Drain the cooked pancetta through a strainer, reserving the rendered fat, and transfer the crisped pancetta to a paper-towel lined plate. You should have about 2 tablespoons of crisped pancetta and at least 1 tablespoon of rendered fat. Allow to cool slightly.
- Prepare yolk filling: Place all the egg yolks in a medium bowl. Select the 8 best-looking egg white halves and set aside for filling; reserve the remaining 4 halves for another use. To the yolks, add 1 tablespoon of the crispy pancetta, 1 tablespoon of the reserved rendered fat, 2 tablespoons mayonnaise, 1 teaspoon distilled white vinegar, and 2 tablespoons of Parmigiano-Reggiano. Using a sturdy whisk, mash and stir the mixture thoroughly until smooth and well combined. Season with kosher salt and generously with freshly ground black pepper to taste.
- Fill the egg whites: Transfer the yolk filling to a zipper-lock bag and refrigerate if not using immediately. Lay the reserved egg white halves cut-side down on a large plate and cover with plastic wrap if preparing ahead. When ready to serve, cut off one corner of the zipper-lock bag and pipe the filling into each egg white half, overfilling slightly to create a generous mound.
- Garnish and serve: Garnish each stuffed deviled egg with the remaining crispy pancetta, coarsely cracked black pepper, pieces of cheese crisps, and a sprinkle of minced parsley. Serve immediately to enjoy the contrast of creamy, savory filling and crunchy garnishes.
Notes
- Cheese crisps can be made a day in advance and stored in an airtight container.
- Cooked pancetta and filling can be refrigerated overnight; bring to room temperature before serving for best flavor.
- Make sure to use high-quality Parmigiano-Reggiano for authentic flavor and crispy texture.
- Hard-boiled eggs can be substituted with hard-steamed eggs if preferred for easier peeling.
- Use mayonnaise of your choice; full-fat mayo adds richness but lighter options can be used to reduce calories.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 110
- Sugar: 0.3g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 160mg
