I love making deviled eggs because they are tasty, fun, and always a hit with my friends and family. These special Carbonara Deviled Eggs take the classic recipe to a whole new level by adding crispy guanciale (a type of Italian bacon) and pecorino cheese. Every bite is creamy, cheesy, and full of flavor—just like spaghetti carbonara!
Method
Boil the Eggs
To begin, place ten large eggs in a pot and cover them with cold water. Put the pot on the stove over high heat and watch for the water to come to a boil. As soon as you see those bubbles, turn off the heat, place a lid on the pot, and let the eggs rest for ten minutes in the hot water. This gentle approach helps prevent the yolks from becoming overcooked and turning greenish. After ten minutes, carefully transfer the eggs to a bowl of ice water to cool down. This sudden temperature change stops the cooking process and makes the eggs easier to peel.
Cook the Guanciale
While your eggs cool, take four ounces of guanciale (you can also use bacon if guanciale isn’t available) and chop it into small pieces. Heat a pan over medium heat, then add the guanciale and let it cook until the fat renders out and the pieces become nice and crispy. Once they’ve reached the perfect golden color, remove them from the pan, leaving about a tablespoon of the flavorful fat behind for later. The crispy guanciale will be sprinkled on top of your deviled eggs, so set it aside for now.
Separate the Yolks and Whites
Once the eggs have cooled down sufficiently, peel them gently under running water or by tapping them on a countertop to crack the shells. Next, slice each egg in half lengthwise. Carefully pop out the yolks and place them in a food processor (if you don’t have one, use a medium-sized bowl and mash by hand). Keep the whites on a tray or plate, making sure they don’t roll around too much.
Make the Filling
Now, it’s time to create the creamy, carbonara-inspired filling. Start by adding one-third cup of mayonnaise, two tablespoons of grated pecorino cheese, the tablespoon of reserved guanciale fat, one teaspoon of salt, a quarter teaspoon of black pepper, and two tablespoons of water to the yolks in the food processor. Blend everything until it forms a smooth, velvety mixture. If you’re mashing by hand, be patient and take the time to really work those yolks into a fine paste before mixing in the other ingredients.
Pipe the Filling
Once you have a thick, even consistency, transfer the yolk mixture into a piping bag. If you don’t own a piping bag, a zip-top plastic bag with a small corner snipped off will work just fine. Now, carefully fill the hollowed-out egg whites with this delicious filling. Take your time here—the mixture should be thick enough to stay in place but soft enough to pipe easily.
Garnish
Finally, it’s time for the finishing touch. Top each deviled egg with the crispy guanciale pieces you cooked earlier. Then sprinkle a bit of extra grated pecorino cheese and a dash of black pepper over each egg. This garnish not only boosts flavor, but also gives the deviled eggs a lovely, eye-catching presentation that will make everyone excited to dig in!
Classic Deviled Eggs
Equipment
- Large pot for boiling eggs
- Slotted spoon or regular spoon
- Bowl filled with ice water
- Food processor (or a bowl and fork for mashing)
- Piping bag (or a zip-top bag with a small corner cut off)
- Serving plate
Ingredients
- 10 large eggs hard-boiled and peeled
- 4 ounces guanciale or bacon, cooked until crispy and chopped
- 2 tablespoons grated pecorino cheese plus more for garnish
- 1/3 cup mayonnaise
- 1 tablespoon guanciale fat from cooking the guanciale
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons water
Instructions
- Boil the Eggs: Place your eggs in a pot and cover them with cold water. Set the pot on high heat. When the water starts to boil, turn off the heat, cover the pot, and let the eggs sit for 10 minutes. Then, move the eggs into a bowl of ice water to cool.
- Cook the Guanciale: While the eggs cool, cook the guanciale in a pan over medium heat until it turns crispy and brown. Remove the crispy pieces and save 1 tablespoon of the fat for later.
- Separate the Yolks and Whites: Peel the eggs, then carefully slice them in half lengthwise. Remove the yolks and place them in a food processor (or a bowl if you’re mashing by hand).
- Make the Filling: Add mayonnaise, pecorino cheese, the reserved guanciale fat, salt, black pepper, and water to the yolks. Blend (or mash) until the mixture is creamy and smooth.
- Pipe the Filling: Use a piping bag (or a zip-top bag with a corner cut) to fill the egg whites with the yolk mixture.
- Garnish: Top each deviled egg with crispy guanciale, a sprinkle of grated pecorino cheese, and a little black pepper.
Notes
- Don’t Overcook Eggs: If you cook them too long, the yolks can turn greenish. Turning off the heat right after boiling helps prevent this.
- Go Slow with Seasoning: Guanciale is already salty, so taste the filling as you go to avoid making it too salty.
- Use Caution When Piping: The filling can sometimes get a little runny, so be sure not to squeeze the bag too hard or it might spill everywhere.
Serving Suggestions
I like to serve these deviled eggs on a pretty platter with a sprinkle of fresh herbs like parsley or chives. They also look wonderful on a bed of lettuce if you want an extra pop of color.
Fun Fact
Did you know deviled eggs have been around for hundreds of years? The word “deviled” just means they are spiced or zesty, not that they’re actually devilish!
Conclusion
I hope you enjoy these creamy, cheesy Carbonara Deviled Eggs as much as I do! They’re a fun twist on a classic recipe, perfect for parties, picnics, or a simple snack at home. Have fun cooking, and share these tasty bites with your friends and family! Enjoy!