Deviled Eggs with Pancetta

Chiara Manni
Mom of one human and one furry baby. Career in tech in the California Bay Area, but born and raised in Italy. Foodie at heart.
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Published: 1/13/2020

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 (11)

  • 2 ounce pancetta
  • 12 hard-cooked eggs, cooled and peeled
  • 2 tablespoon chopped fresh tarragon, divided
  • 1 tablespoon chopped fresh chives
  • 2 tablespoon finely grated Parmigiano Reggiano
  • 1 tablespoon Dijon mustard
  • 2 tablespoon sour cream
  • 2 tablespoon mayo
  • 1 teaspoon lemon juice
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper

Directions

  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.

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