Carbonara Deviled Eggs

By Taylor Ann SpencerPublished: Oct 30, 2024

Approved by the Delish Test Kitchen

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carbonara deviled eggs topped with pecorino romano and crispy pancetta

PHOTO: LINDA PUGLIESE; FOOD STYLING: MAKINZE GORE

Yields:

Prep Time:

5 mins

Total Time:

45 mins

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If deviled eggs had a classy Italian cousin, she would be these carbonara deviled eggs. Loaded with cheese and topped with crispy pancetta bits, these carbonara deviled eggs are coming to rock whatever party they join.

The carbonara:
One of classic Roman pastas, carbonara is traditionally made by tossing hot pasta into a rich creamy sauce made from egg yolks and grated Pecorino Romano and folding in a crispy guanciale (cured pork jowl) or pancetta (pork belly). This spin-off takes all those typical ingredients, minus the pasta, to create a genius new version of deviled eggs that, according to one taster, resets her expectations for what all deviled eggs should taste like.

High-quality ingredients:
Since the filling for these eggs only has a few ingredients, it’s extra important to make sure those ingredients are top-notch. Even if you don’t typically buy Pecorino Romano or pancetta, this is the time to spring for these slightly pricier items: The salty funk of the cheese and those tiny nuggets of porky goodness really make the eggs shine; however, if you can’t find the Pecorino, Parmigiano Reggiano or Parmesan would work. And you could crumble some bacon over top in place of the pancetta.

Storage:
If you’d like to make these a day in advance, you can boil the eggs, make the filling, and then fill the eggs and store them in an airtight container in the refrigerator. I recommend waiting to top with the additional cheese and pancetta until you’re ready to serve them. Any leftovers can be refrigerated in an airtight container for up to 3 days.

Did you try making these? Let us know how it went in the comments!

PHOTO: LINDA PUGLIESE; FOOD STYLING: MAKINZE GORE

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Ingredients

Directions

1. Step 1Fill a medium pot with 1/2" water and bring to a simmer over high heat. Using a spoon or tongs, gently lower in eggs, reduce heat to medium-low, and cover. Cook eggs, adjusting heat as needed to maintain a simmer, for 12 minutes.
2. Step 2Meanwhile, fill a large bowl halfway with ice and add cold water to make an ice bath.
3. Step 3In a medium skillet over medium heat, heat oil. Cook pancetta, stirring occasionally, until browned and crispy, 5 to 7 minutes. Using a slotted spoon, transfer pancetta to a plate. Discard fat or reserve for another use.
4. Step 4Transfer eggs to ice bath. Let cool, then carefully peel. Cut in half lengthwise and scoop out egg yolks. Transfer yolks to a medium bowl; reserve egg whites.
5. Step 5To egg yolks, add mayonnaise and pepper. Using a handheld mixer on medium speed, beat until light and fluffy, about 2 minutes. Fold in cheese.
6. Step 6Spoon filling into egg whites or, if desired, transfer filling to a piping bag fitted with a large round tip and pipe filling into shells. Top with more cheese and pancetta. Serve immediately or transfer to an airtight container and refrigerate up to 3 days.