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Carbonara Deviled Eggs

Carbonara deviled eggs with creamy, yolk-based filling made smooth with Pecorino Romano and a touch of reserved pancetta fat. Hard-boiled eggs are chilled, halved, piped with filling, then finished with crispy pancetta cubes and black pepper.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs
3 ounces pancetta or guanciale, finely diced
  • 3 oz pancetta or guanciale finely diced
1/3 cup mayonnaise
  • 0.33 cup mayonnaise
1/4 cup finely grated Pecorino Romano, plus more for shaving
  • 0.25 cup Pecorino Romano finely grated, plus more for shaving
1 teaspoon Dijon mustard
  • 1 tsp Dijon mustard
1 small clove garlic, grated
  • 1 garlic small clove, grated
1/2 teaspoon coarsely cracked black pepper, plus more for topping
  • 0.5 tsp black pepper coarsely cracked, plus more for topping
Fresh parsley for garnish
  • 1 fresh parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil and chill the eggs
  1. Place the eggs in a Dutch oven, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand at room temperature for 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the carbonara yolk filling
  1. Cook the diced pancetta or guanciale for 6-8 minutes until crispy. Drain and reserve 1 teaspoon of the fat.
  2. Mash the yolks with mayonnaise, Pecorino Romano, Dijon mustard, grated garlic, black pepper, and the reserved pancetta fat until smooth. Keep mixing until the texture is thick and creamy.
Fill and finish
  1. Pipe the filling into the egg white halves. Fill each well evenly for a tidy presentation.
  2. Top with crispy pancetta, shaved Pecorino Romano, cracked black pepper, and fresh parsley. Serve immediately or refrigerate until ready to plate.

Notes

Pro tip: reserve the pancetta fat while it’s warm, then mix it into the yolks so the filling turns glossy and emulsified. Store covered in the refrigerator up to 3 days; freeze is not recommended. If you want a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the Pecorino and reserved fat for the carbonara flavor.