Deviled Eggs with Pancetta

Deviled Eggs with Pancetta

Tried-and-true deviled eggs take on a few additional ingredients to become unexpectedly flavorful & savory—perfect for a classy party or brunch.

Serves: 12 Save

Ingredients (12)

  • 2 oz Pancetta
  • 12 Hard Boiled Eggs
  • 2 T Chopped Tarragon
  • 1 T Chopped Chives
  • 2 T Grated Parmigiano Reggiano Cheese
  • 1 T Dijon Mustard
  • 2 T Sour Cream
  • 2 T Mayonnaise
  • 1 tsp Fresh Lemon Juice
  • or 1 tsp Bottled Lemon Juice
  • 1 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper


  1. Finely dice pancetta and cook in a skillet over medium heat until golden brown, about 5 minutes. Drain and let cool.
  2. Slice each egg in half and scoop egg yolks into a bowl. Set whites aside.
  3. 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.
  4. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon. Makes 24 pieces.