Description
This recipe for the Best Deviled Eggs features a flavorful Carbonara Deviled Egg Filling topped with crispy guanciale and freshly grated Parmesan. Perfect for a party appetizer or a delicious snack!
Ingredients
Scale
For the Eggs:
- 6 large eggs
- 2 tablespoons apple cider vinegar
- 1½ teaspoons kosher salt, Diamond Crystal
For the Carbonara Deviled Egg Filling:
- 2½ tablespoons mayonnaise
- ½ cup parmigiano reggiano, freshly grated
- 1½ tablespoons pecorino romano, freshly grated
- 2 teaspoons creme fraiche or sour cream, full-fat
- 1 teaspoon dijon mustard
- ¾ teaspoons coarse black pepper
- Kosher salt, to taste, Diamond Crystal
For Garnish:
- ⅓ packed cup guanciale or pancetta, finely chopped
- ¼ cup parmigiano reggiano, freshly grated
- Freshly cracked black pepper, to taste
Instructions
- Eggs: Prepare an ice bath. In a medium saucepan, bring water, apple cider vinegar, and salt to a boil. Cook eggs for specified times, then transfer to ice bath to cool. Peel, slice, and separate yolks.
- Carbonara Deviled Egg Filling and Garnish: Cook guanciale until crispy, then set aside. Mix yolks with other filling ingredients. Pipe filling into egg whites and garnish with guanciale, Parmesan, and black pepper.
Nutrition
- Serving Size: 1 deviled egg
- Calories: 110
- Sugar: 0.5g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 195mg
