Deviled Eggs with Crispy Pancetta

Name: Deviled Eggs with Crispy Pancetta
Total time: 1500 s
Yield: 12 servings
Cuisine: American
Ingredients: 12 Large eggs; 1/3 cup Mayonnaise or Vegenaise; 2 tablespoons Sweet pickle relish; 1 1/2 teaspoons Dijon mustard; to taste Salt; to taste Freshly ground black pepper; for garnish Paprika; 2 containers Store-bought diced pancetta

Kathryn B @kbonesbrueg

They’re yummy.

Kathryn B @kbonesbrueg

They’re yummy.

Saved

Ingredients

25 min

12 servings

12Large eggs
1/3 cupMayonnaise or Vegenaise
2 tablespoonsSweet pickle relish
1 1/2 teaspoonsDijon mustard
to tasteSalt
to tasteFreshly ground black pepper
for garnishPaprika
2 containersStore-bought diced pancetta

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Steps

25 min

1

Place eggs in a saucepan, cover with cold water, and bring to a boil.
2

Stir in 1 teaspoon baking soda, cover, remove from heat, and let sit 12 minutes.
3

Transfer eggs to an ice water bath to cool. Check one egg and see if they’re yellow. If the yolk turns an almost green or pale yellow color the yolks are overdone.
4

While eggs cool, cook pancetta in a pan over medium heat until crispy. Remove with a slotted spoon. Transfer to a plate with paper towel. If making ahead, wait until they’re completely cooled. Put in ziplock baggie with a paper towel.
5

Peel eggs, slice in half lengthwise, and remove yolks.
6

Mash yolks with mayonnaise, sweet pickle relish, and mustard until smooth. Season with salt and pepper.
7

Spoon filling into a ziplock bag, snip the corner, and pipe into egg whites. If you’re making them ahead, store the filling in a ziplock and the egg whites in another ziplock. Pat egg whites dry before you fill.
8

Garnish with crispy pancetta and paprika just before serving.