Are you looking for a new deviled egg to brighten up your holiday table or make your picnic or barbeque a little more exciting? Then these balsamic vinegar deviled eggs topped with crispy diced pancetta are what you’re looking for. They’re a little salty, a little sweet, and a whole lot of irresistible.
I absolutely love a deviled egg! I absolutely love a good deviled egg! This one is incredible, not to mention super easy to make. It may be my new go-to version for picnics and cookouts this coming summer. I’m sure some of you have a bunch of colored Easter eggs hiding out in your fridge, which you will need to find a use for soon because they’re starting to make everything else in your fridge smell like sulfur. This is a great recipe to help get rid of them quickly. Trust me; if you love deviled eggs, you’ll love these. They have a bit of sweetness to them from the sugar, but it helps to balance out the saltiness of the balsamic vinegar. Smash a couple of these little cuties up and slather them on some bread for one of the greatest egg sandwiches you’ve ever tasted.
Ingredients:
- 1 (4-oz.) Package Diced Pancetta
- 1 Dozen Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1 Teaspoon Balsamic Vinegar
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Celery Seed
- 2 Teaspoons Chives, Chopped
Directions:
- Fry the pancetta in a large skillet over medium-high heat, until all of the pieces of pancetta, are dark in color, 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 several paper towels; set aside.
- Halve the hard-boiled eggs lengthwise, and place the yolks into a food processor.
- Add all of the remaining ingredients to the food processor, except for the pancetta. Puree until smooth.
- Reserve two teaspoons of the pancetta for garnishing the finished eggs, and then add the remaining pancetta to the food processor. Pulse until well combined.
- Spoon the egg mixture into a large Ziploc bag, snip the end off, and then fill the hard-boiled egg whites.
- Garnish the filled eggs with the reserved pancetta.
Suggestions:
- There are a million and one ways to hard boil an egg; everyone has their favorite. I bring a large pot of water to a rolling boil, turn the heat down to medium-high, add the eggs slowly with a slotted spoon, and then cook for 16 to 17 minutes, depending on the size of the egg. I then remove the eggs to a large bowl filled with ice water and allow them to sit for at least a half an hour. I usually boil my eggs ahead of time, so I will keep them in an airtight container in the fridge for a day or two before peeling.
- Never use eggs that you have just purchased at the market to make deviled eggs. Older eggs are much easier to peel. If in a pinch, I scour the area for a store that tends to keep stock on hand several weeks before sale, such as Walgreens, CVS, or a gas station convenience store.
- I love a creamy deviled egg, so I tend to use a bit more mayonnaise than some people. If you prefer a drier deviled egg, reduce the amount of mayonnaise to 1/2 cup.
- Use a disposable decorating bag and piping tip to fill the deviled eggs. After making royal icing Cherry Blossoms and decorating Celia’s Carrot Cake with Pineapple Rum Filling and Vanilla Cream Cheese Buttercream for a large part of the week, I went with the lazy Ziploc bag technique this go around. I’d choose any normal sized open star decorating tip to fill these eggs.
Improvements:
- Add a sprig of fresh parsley onto each finished egg for garnish.
- Add a teaspoon of capers to the egg filling mixture.
- Sprinkle the finished eggs with Italian seasoning.
- CLICK HERE to see our many other mouth-watering deviled egg recipes.
Ingredients:
- 1 (4-oz.) Package Diced Pancetta
- 1 Dozen Hard-Boiled Eggs
- 3/4 Cup Mayonnaise
- 1 Teaspoon Balsamic Vinegar
- 1/2 Teaspoon Freshly Ground Black Pepper
- 1 Teaspoon Granulated Sugar
- 1/2 Teaspoon Celery Seed
- 2 Teaspoons Chives, Chopped
Directions:
- Fry the pancetta in a large skillet over medium-high heat, until all of the pieces of pancetta, are dark in color, 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 several paper towels; set aside.
- Halve the hard-boiled eggs lengthwise, and place the yolks into a food processor.
- Add all of the remaining ingredients to the food processor, except for the pancetta. Puree until smooth.
- Reserve two teaspoons of the pancetta for garnishing the finished eggs, and then add the remaining pancetta to the food processor. Pulse until well combined.
- Spoon the egg mixture into a large Ziploc bag, snip the end off, and then fill the hard-boiled egg whites.
- Garnish the filled eggs with the reserved pancetta.
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