In certain circles, it’s not a party without deviled eggs. If you’re feeling fancy, you can scrape the filling into a plastic bag, twist out the air, cut one corner, and pipe it into the whites.
What You Get
What You’ll Need
Red wine vinegar
Salt and freshly ground pepper
Makes 8 servings
Active Time: 25 minutes
Total Time: 25 minutes
Bring a pot of water to a simmer. Gently add the eggs and cook until hard-boiled, 11 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water.
Meanwhile, heat a frying pan over medium heat. Add the pancetta and cook until crispy like bacon, about 1 minute per side. Transfer to a plate lined with paper towels.
Finely chop 2 tablespoons chives. In a bowl, stir together the garlic aioli, 2 teaspoons mustard, and 2 teaspoons red wine vinegar, and season to taste with salt.
When the eggs are cool enough to handle, peel and cut them in half lengthwise. Scoop out the yolks and add them to the aioli mixture. Arrange the whites on a platter. Using a fork, mash the yolks to make a smooth filling.
Using a small spoon, scoop the filling back into the egg whites. Break the pancetta into pieces, and stick 1 or 2 pieces into each deviled egg. Sprinkle chives over everything, grind with pepper, and serve.