Deviled Eggs with Crispy Pancetta
Recipe and photo thanks to My Lilikoi Kitchen
INGREDIENTS:
8 large eggs, boiled
4 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 teaspoon finely chopped chives
1/4 teaspoon salt
freshly ground black pepper
1 ounce pancetta finely diced and fried until crispy
DIRECTIONS:
Peel eggs and cut in half lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and stir with fork until smooth, then season with salt and pepper. Fold in chives.
Pipe filling into egg whites with a pastry bag or use a Ziploc bag (just snip off a corner for a makeshift piping bag). Top deviled eggs with crispy pancetta and minced chives. You can prepare the deviled eggs in the morning, cover with plastic wrap and store in the refrigerator until ready to serve.