Spicy Deviled Eggs with Crisp Pancetta Recipe

Spicy Deviled Eggs with Crisp Pancetta Recipe

I was a fan of tapas before tapas was even cool. I have always loved the idea of small plates when dining. I think that getting a taste of many different things is inherently more exciting than eating all of the same thing for dinner. When I have a variety to choose from, my foodie palate is satisfied. We hope that you love our Spicy Deviled Eggs with Crisp Pancetta Recipe.

We have many family recipes from both my mother's side and my father's side that I am pretty thrilled to pass down to my children. We are already teaching them to cook and their favorite recipes to make are the ones that family members share.

I am a lover of deviled eggs. I have been since a child when my grandmother made them for us. My mother has made the same recipe for as long as I can remember. This recipe is seriously that good! Our little twist is to add some crisped pancetta on top. No pancetta? No worries. These eggs are just as good without it or you can substitute bacon.

Spicy Deviled Eggs with Crisp Pancetta

Recipe uses 6 eggs and makes 12 half deviled eggs

Ingredients

• 6 Organic Brown Eggs – Large
• 3 pieces of Pancetta
• 1 tbsp Mayonnaise
• 1 1/2 tbsp French whole grain, stone ground mustard
  
• Paprika
• Salt & Pepper to taste

Directions

1. Boil the eggs until the yolks are about medium. This is firm but still yellow.
2. While the eggs are cooking, crisp your pancetta in the oven. I prefer it very crispy and this took about 10-12 minutes.
3. Peel the eggs under cool water.
4. Cut eggs in half lengthwise.
5. Remove yolks by sticking the tip of the knife into the yolk and pull it out. Add to medium sized bowl.
6. Add the mayo and the mustard. Add a little salt and pepper. Use fork to mix ingredients well.
7. Stuff the egg mixture into the eggs.
8. Add salt, pepper and paprika. Generously top with pancetta bits.
9. Eat & Enjoy

Check out our recipe video