Green Eggs and Ham (Pesto Deviled Eggs with Pancetta)

5 from 1 vote

Green Eggs and Ham (Pesto Deviled Eggs with Pancetta)

This is an Italian influenced version of the classic deviled egg. The filling has lots of flavor from some pesto and a pop of salt from pancetta. A bit of sun-dried tomato would be a good vegetarian version.

Course Appetizer, Snack

Cuisine American, Italian

Keyword appetizer, dairy-free, eggs, nightshade-free, nut-free, pesto, pork, snack

Prep Time 10

Cook Time 10

Total Time 30

Servings

Calories 290kcal

Author Jenny Ross

Ingredients

12 large eggs
1/3 cup mayonnaise or homemade aioli
1/4 cup pesto homemade or store-bought (make your own for nut-free)
salt and freshly ground pepper
2 ounces pancetta crisped

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Instructions

Place the eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Fill a medium bowl half full with cold water and add 1 tray of ice cubes. Transfer eggs to ice water bath and let sit 5 minutes.
Peel eggs and then slice the eggs in half lengthwise. Remove the yolks with a spoon, and place them in the bowl of a food processor. Set the whites aside.
Blend the yolks, mayonnaise, and pesto until smooth in a food processor. Season with salt and pepper to taste.
Transfer the mixture to a piping bag fitted with a large star tip, or use a plastic sandwich bag with the tip of one corner snipped off.
Trim a sliver off the bottoms of the cooked egg whites before you fill them to keep them from rolling.
Pipe the yolk mixture into the egg whites and serve with pancetta sprinkled over top.

Nutrition