Balsamic Deviled Eggs with Pancetta
Ingredients
Instructions
- Fry the pancetta in a large skillet over medium-high heat, until all of the pieces are dark in color, crispy on the edges, and most of the fat has been cooked away.
- Remove the pancetta from the skillet onto a plate covered with several paper towels; set aside.
- Halve the hard boiled eggs lengthwise, and place the yolks into a food processor.
- Set the whites aside.
- Add all of the remaining ingredients to the food processor, except for the pancetta.
- Puree until smooth.
- Reserve two teaspoons of the pancetta for garnishing the finished eggs, and add the remaining pancetta to the food processor.
- Pulse until well combined.
- Spoon the egg mixture into a large Ziploc bag, snip the end off, and fill the hard-boiled egg whites.
- Garnish the filled eggs with the reserved pancetta.
Nutrition & Diet Analysis (per serving)
465
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).