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Pancetta Deviled Eggs

August 10th, 2016
Pancetta Deviled Eggs



  • 1 dozen pasture-raised eggs (set 1 egg aside for the mayo)
  • 3 slices of smoked pancetta (quarter-inch thick)
  • 2 cloves of garlic
  • 2 large shallots
  • ¼ cup olive oil
  • 1 tablespoon of lemon juice
  • ¼ cup coconut oil
  • 1 tablespoon Dijon mustard
  • dash of paprika
  • salt and pepper
  • parsley and sliced radish for garnishing



Boil eggs for 15 minutes and run under cool water until room temperature.  Remove shells (it is quite helpful to use a spoon to do this), and cut in half lengthwise.  Toss the yolks in a small mixing bowl and place the egg whites on a plate.  Dice pancetta and cook over medium high heat until crispy.

Add to the yolks.  Dice the shallot and garlic and throw it in the same pan, letting it cooking in the pork fat for about a minute until everything is browned.  Add garlic and shallots to the bowl with the yolks and pancetta. In another bowl, whisk 1 egg with a dash of salt & pepper, and a tablespoon of lemon juice.

Slowly incorporate ¼ cup of olive oil as you whisk, and then ¼ cup coconut oil until the mixture has thickened (You can also mix everything with a blender for a thicker consistency but for the purpose of this recipe, whisking by hand is fine).  Add the mayo slowly to the bowl and fold everything together.  Add a tablespoon of Dijon mustard and a dash of paprika, salt and pepper to taste.

Spoon the mixture into a Ziploc bag with a rubber spatula.  Cut off a small corner of the bag and pipe out the mixture onto the egg white halves.  Last but not least, garnish with sliced radishes and chopped parsley.



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