Deviled Eggs with Pancetta

  • Yield: 12


2ounces pancetta
12 hard-cooked eggs, cooled and peeled
2tablespoons chopped fresh tarragon, divided
1tablespoon chopped fresh chives
2tablespoons finely grated Parmigiano Reggiano
1tablespoon Dijon mustard
2tablespoons sour cream
2tablespoons mayo
1teaspoon lemon juice
1teaspoon coarse salt
1teaspoon 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.

Nutritional Info *per serving

  • Calories 113
  • Fat 9g
  • Cholesterol 216mg
  • Sodium 327mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 7g