You are here: Home » Recipes » Deviled Easter Eggs with Pancetta and Tarragon Deviled Easter Eggs with Pancetta and Tarragon Yield 12 Salty pancetta dresses up these stuffed eggs—a great use for leftover hard-cooked Easter eggs. Teresa Blackburn PrintEmail Ingredients 2 ounces pancetta 12 hard-cooked eggs, cooled and peeled2 tablespoons chopped fresh tarragon, divided1 tablespoon chopped fresh chives2 tablespoons finely grated Parmigiano Reggiano 1 tablespoon Dijon mustard2 tablespoons sour cream2 tablespoons mayo1 teaspoon lemon juice1 teaspoon coarse salt1 teaspoon freshly ground black pepper Instructions Finely dice pancetta and cook in a skillet over medium heat until golden brown, about 5 minutes. Drain and let cool. Slice each egg in half and scoop egg yolks into a bowl. Set whites aside. Add 1 tablespoon tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon. Makes 24 pieces.