Balsamic Eggs With Pancetta Recipe

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Balsamic Eggs with Pancetta

C G

By
@Celestina9000

EgglandsBest.com

Rating:
★★★★★ 1 vote
Comments:
Serves:
12 hardboiled eggs
Prep:
15 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

4 oz
pancetta, diced (can sub bacon)
12
eggs, hardboiled and peeled
1/2-3/4 c
mayonnaise
1 tsp
dark balsamic vinegar (1 tsp. specified in original recipe although i added more)
cracked black pepper
1 tsp
sugar
1/2 tsp
celery seed (*not* celery salt)
2 tsp
fresh chives, chopped

Step-By-Step

1Fry the pancetta in a large skillet over medium heat, until all pieces of pancetta are crispy on the edges, and most of the fat on the pancetta has been cooked away. Remove the pancetta from the skillet onto a plate covered with two layers of paper towels; set aside to drain.
2Halve the hard-cooked eggs lengthwise, and place the yolks into a prep bowl. Add all of the remaining ingredients (mayonnaise, vinegar, pepper, sugar, celery seed, chives) to the bowl, except for the pancetta. Stir well and mashing the mixture until creamy.
3Once the pancetta/bacon has drained and cooled, cut it up into very small pieces. Reserve two teaspoons of the pancetta for garnishing the finished eggs, and add the remaining pancetta to the yolk mixture.
4Spoon or pipe the egg mixture into egg white cavities. Garnish with some fresh chives and the reserved pancetta pieces. If not serving immediately, cover and refrigerate.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Mediterranean