By Victoria Hart Glavin of Tiny New York Kitchen
Easter just isn’t complete without Deviled Eggs. My Pancetta Deviled Eggs is a twist on basic deviled eggs.
12 Eggs (Boiled, Peeled & Halved Lengthwise)
1/3 Cup Mayonnaise
3 Tablespoons Dijon Mustard
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/3 Cup Crumbled Cooked Pancetta
Parsley For Garnish
In large-size saucepan boil eggs for 15 minutes. Remove from heat. Peel and halve eggs.
Remove yolks from eggs and transfer to medium-size bowl. Set egg whites aside. Using a fork, mash yolks. Add mayonnaise, mustard, kosher salt, and pepper. Stir to combine.
Stir in pancetta. Scoop 2 teaspoons yolk mixture into each egg white half. Garnish with parsley. Cover with plastic wrap. Place in refrigerator for 1 hour or until ready to serve.
Makes 24 deviled eggs.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.