Description
This Deviled Eggs Carbonara recipe offers a creative twist on classic deviled eggs by incorporating the rich flavors of pancetta, Parmigiano-Reggiano cheese, and a creamy yolk filling reminiscent of the traditional Italian pasta dish, Carbonara. Perfect as an elegant appetizer, these deviled eggs feature crispy pancetta and cheese crisps for added texture and flavor.
Ingredients
Scale
Cheese Crisps
- 6 tablespoons finely grated Parmigiano-Reggiano
Pancetta
- 4 ounces pancetta, finely diced
Eggs
- 6 large hard-boiled or hard-steamed eggs, peeled and halved lengthwise
Yolk Filling
- 2 tablespoons mayonnaise
- 1 teaspoon distilled white vinegar
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnishes
- 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 in two 4-inch diameter rounds onto the Silpat. Bake for about 10 minutes until the cheese is lightly browned and melted. Remove from the oven and let cool completely until crisp. Once cooled, break each cheese crisp into 4 pieces and set aside.
- Cook Pancetta: While the cheese crisps bake, heat a small skillet over medium-high heat. Add the finely diced pancetta and cook, stirring occasionally, until the pancetta is browned, crisp, and the fat has rendered, about 5 minutes. Drain the cooked pancetta through a strainer to separate the rendered fat, reserving both the crisped pancetta and the fat. Transfer the crisped pancetta to a paper-towel-lined plate to drain excess oil and let cool slightly.
- Prepare Egg Yolks: Place all 6 egg yolks in a medium mixing bowl. Select the 8 best-looking egg white halves for stuffing and set them aside on a plate. Reserve the remaining 4 egg white halves for another use or discard.
- Make Filling: To the bowl with egg yolks, add 1 tablespoon of the crisped pancetta, 1 tablespoon of the reserved rendered fat, 2 tablespoons mayonnaise, 1 teaspoon distilled white vinegar, and the remaining 2 tablespoons of finely grated Parmigiano-Reggiano. Using a sturdy whisk, mash and stir the mixture until it forms a smooth, thoroughly combined filling. Season with kosher salt and a generous amount of freshly ground black pepper to taste.
- Fill Egg Whites: Transfer the yolk filling into a zipper-lock plastic bag and seal. Refrigerate the filling and reserved egg white halves, covered, for up to overnight if needed. When ready to serve, cut off a corner of the bag and pipe the yolk filling into each egg white half, overstuffing slightly to create rounded mounds.
- Garnish and Serve: Garnish each deviled egg with some crispy pancetta pieces, a sprinkle of coarsely cracked black pepper, broken cheese crisp pieces, and a pinch of minced parsley. Serve immediately to enjoy the crispy textures and savory flavors at their best.
Notes
- For best results, use freshly grated Parmigiano-Reggiano cheese to ensure great flavor and proper melting for the cheese crisps.
- Hard-boiled or hard-steamed eggs should be fully cooked but not overcooked to avoid green yolk discoloration and off flavors.
- Rendered pancetta fat adds authentic carbonara flavor; do not discard it.
- Egg white halves and filling can be prepped a day ahead, but garnish just before serving to maintain crispness.
- Use a sturdy whisk or fork to mash yolks thoroughly for a smooth filling.
- Adjust seasoning carefully; pancetta and cheese are salty, so taste before adding additional salt.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 120
- Sugar: 0.5g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 155mg
