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Balsamic Deviled Eggs with Pancetta Recipe

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This recipe for Balsamic Deviled Eggs with Pancetta is from The White Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
14 oz package diced pancetta
12 large eggs, hard-boiled
3/4 cup mayonnaise
1 tsp balsamic vinegar
1/2 tsp ground pepper
1 tsp granulated sugar
1/2 tsp celery seed
2 tsps. chives, chopped
Directions:
Directions:
Boil eggs and cool.

Fry the pancetta in a large skillet over medium-high heat, until pieces are dark in color, crispy on the edges, and most of the fat is gone. Remove from the skillet onto a plate covered with paper towels.

Halve the 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 2 tsps. of the pancetta for garnishing and add the remaining to the food processor. Pulse until well combined.

Spoon the egg mixture into a large plastic storage bag, snip the end off, and fill egg whites.

Garnish with the reserved pancetta.

 

 

 

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