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Classic Deviled Eggs5

Classic Deviled Eggs

Dmitri Magi
I love making deviled eggs, and these Carbonara Deviled Eggs are a hit! With crispy guanciale and pecorino, they’re creamy, cheesy, and packed with carbonara-inspired flavor.
Calories: 150 | Protein: 8g | Carbs: 2g | Fat: 12g
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Snack
Servings 20
Calories 150 kcal

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

  1. 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.
  2. Go Slow with Seasoning: Guanciale is already salty, so taste the filling as you go to avoid making it too salty.
  3. 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.