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Carbonara Deviled Eggs

Carbonara deviled eggs with a creamy yolk filling flavored with Pecorino Romano, Dijon, and garlic. Boiled, halved, piped, then topped with crispy pancetta cubes and a heavy crack of black pepper.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

large eggs
  • 12 large eggs
pancetta or guanciale
  • 3 oz pancetta or guanciale
mayonnaise
  • 0.33 cup mayonnaise
Pecorino Romano
  • 0.25 cup Pecorino Romano plus more for shaving
Dijon mustard
  • 1 tsp Dijon mustard
garlic
  • 1 garlic small clove, grated
black pepper
  • 0.5 tsp black pepper coarsely cracked, plus more for topping
fresh parsley
  • 1 fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and prep the eggs
  1. Place 12 large eggs in a pot and cover with cold water, then bring to a boil. Once boiling, cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve them lengthwise, keeping the yolks in a bowl and arranging the whites on a sheet pan.
Make the carbonara yolk filling
  1. Cook 3 oz pancetta or guanciale in a pan over medium heat for 6-8 minutes until crispy. Drain, reserving 1 teaspoon of the fat.
  2. Mash the egg yolks with 0.33 cup mayonnaise, 0.25 cup Pecorino Romano, 1 tsp Dijon mustard, 1 small clove grated garlic, and 0.5 tsp coarsely cracked black pepper, plus the reserved 1 teaspoon pancetta fat. Mix until smooth and thick.
Fill and top
  1. Pipe or spoon the yolk mixture into the halved egg whites. Fill each to the top for a neat, ridged look.
  2. Top with crispy pancetta, shaved Pecorino Romano, cracked black pepper, and fresh parsley garnish. Finish with an extra crack of black pepper for a visible pepper speckle.

Notes

Pro tip: to get clean deviled egg halves, cool the eggs fully in the ice bath before peeling. Store assembled deviled eggs covered in the fridge up to 2 days; for best texture, add toppings (pancetta, shaved Pecorino, parsley) right before serving. Freezing is not recommended because the yolk filling can become watery. For a lower-fat swap, use light mayonnaise and reduce the reserved pancetta fat to 1/2 tsp.