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Carbonara Deviled Eggs

Carbonara deviled eggs combine creamy Pecorino filling with crisp pancetta in a classic make-ahead appetizer. Chill the filled egg whites for 20 to 30 minutes, then add the pancetta just before serving for a crisp finish.
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Prep Time 15 minutes
Cook Time 19 minutes
Chilling 30 minutes
Total Time 1 hour 4 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 3 oz pancetta finely diced
For the eggs
  • 6 eggs large
  • 1 cold water as needed to cover the eggs by 1 inch and for cooling
For the filling
  • 0.25 cup mayonnaise
  • 2 tbsp Pecorino Romano finely grated
  • 0.25 tsp black pepper freshly ground
  • 0.125 tsp kosher salt

Equipment

  • 1 10-inch skillet
  • 1 3-quart saucepan

Method
 

Cook the pancetta
  1. Cook the pancetta in a 10-inch skillet over medium heat for 5 to 7 minutes, stirring often, until crisp. Transfer to a paper towel-lined plate to drain.
Cook the eggs
  1. Place the eggs in a 3-quart saucepan and add cold water to cover by 1 inch. Bring to a boil over high heat, cover, remove from the heat, and let stand for 10 to 12 minutes, until the yolks are fully set.
  2. Drain the eggs and rinse under cold running water until cool, about 5 minutes. Peel and halve lengthwise.
Make the filling
  1. Scoop the yolks into a medium bowl and mash with a fork until smooth. Mix in the mayonnaise, Pecorino Romano, black pepper, and salt.
Fill and garnish
  1. Spoon or pipe the filling evenly into the egg white halves, cover, and refrigerate for 20 to 30 minutes.
  2. Top each egg with crisp pancetta just before serving.

Notes

For a smooth filling, mash the yolks thoroughly before mixing in the other ingredients. Store covered in the refrigerator for up to 2 days; do not freeze. For a pork-free variation, omit the pancetta.