This weekend I was going through my new “blogging desk,” sorting through a few items which my Mom and my Aunt Helen had either given or sent to me over the past few months. In the eclectic mix of clippings, I found a brochure of Eggland’s Best Holiday Recipes, which I’m almost certain, came out of a food or woman’s magazine. Surprise! Surprise! Surprise! My recipe for Balsamic Deviled Eggs with Pancetta was one of the six recipes included in the booklet. Hello!
So what if there is an itty-bitty type-o in the recipe? I’m a little bit thrilled to have happened upon this particular gem. I so easily could have just thrown it away without even realizing what exactly it was I was looking at. With the holidays upon us, perhaps you’re looking for the perfect appetizer to take to your next party or get-together, or maybe you just want to serve deviled eggs to your family and friends for New Year’s dinner. Either way, you can find my original recipe for these deviled eggs here. You’ll notice that my recipe calls for 1 (4-oz.) package of diced pancetta, and not a 14-oz. package of diced pancetta. You can also find this recipe featured here on the Eggland’s Best website.
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