Carbonara Deviled Eggs

Carbonara Deviled Eggs


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.
  • 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
  1. Eggs
  2. Prepare an ice bath.
  3. In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat.
  4. 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.
  5. 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.
  6. Carbonara Deviled Egg Filling and Garnish
  7. Add 1 tablespoon avocado oil to a skillet over medium-high heat. Add guanciale (or pancetta) and cook until crispy, keeping a consistent stir.
  8. 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.
  9. 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.
  10. 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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