Carbonara Deviled Eggs
Rating
Elevate your next gathering with these indulgent deviled eggs, featuring a rich blend of parmigiano reggiano, pecorino romano, and crispy pancetta for a decadent twist on a beloved favorite.
Ingredients
- Eggs
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt, Diamond Crystal
- Carbona Deviled Egg Filling
- 2½ tbsp mayonnaise
- ½ cup parmigiano reggiano, freshly grated with a microplane grater
- 1½ tablespoons pecorino romano, freshly grated with a microplane grater
- 2 teaspoons creme fraiche, or sour cream, full-fat
- 1 teaspoon dijon mustard
- ¾ teaspoons coarse black pepper
- kosher salt, to taste, Diamond Crystal
- For Garnish
- ⅓ packed cup guanicale or pancetta, finely chopped
- ¼ cup parmigiano reggiano, freshly grated with a microplane grater
- freshly cracked black pepper, to taste
Instructions
- Eggs
- Prepare an ice bath.
- In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat.
- Once boiling, carefully add eggs using a spider strainer, then cover with a lid. Set a timer for 7 minutes and 30 seconds. Once the timer goes off, transfer 4 eggs to the ice bath and restart the timer to 1 minute 30 seconds for the remaining two eggs cooking. Once the timer goes off, add the remaining two eggs to the ice bath. Leave eggs to cool for 10 minutes.
- Once eggs are completely cooled, about Carefully peel eggs, then slice lengthwise. Remove the yolks and place them in a separate bowl. Place egg whites on a plate or platter.
- Carbonara Deviled Egg Filling and Garnish
- Add 1 tablespoon avocado oil to a skillet over medium-high heat. Add guanciale (or pancetta) and cook until crispy, keeping a consistent stir.
- Carefully transfer the cooked guanciale to a paper towel-lined plate, reserving most of the oil in the skillet. Set meat aside, and keep the oil warm in skillet.
- Mash yolks with a fork then add mayonnaise, dijon, coarse black pepper, pecorino, parmigiano, creme fraiche, and a pinch of salt (or to taste, keep in mind guanciale is salty and will be added as a garnish). Add 1 teaspoon of warm reserved oil from the skillet. Fold until combined.
- Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with freshly cracked black pepper, freshly grated parmesan, and guanciale. Enjoy!
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