- April 4, 2016
Pancetta and Asparagus Deviled Eggs.
Deviled eggs with crispy pancetta and asparagus tips. The pancetta adds a much needed crunch! A simple and healthy appetizer that is paleo, Whole30, gluten free, low carb and dairy free.Print
Pancetta and Asparagus Deviled Eggs
- 6 eggs
- 4-oz package of diced pancetta
- 12 asparagus spears
- 3 tablespoons mayonnaise (try making your own mayonnaise!)
- 2 teaspoons dijon mustard
- 1/8 teaspoon white pepper
- pinch of cayenne pepper
- smoked paprika to sprinkle on top for garnish
- Cooking the Eggs
- My favorite way to make hardboiled eggs is to steam them. So much easier to peel! And very fresh eggs are particularly tricky to peel.
- In a pot that has a steamer basket, fill with 2-3 inches of water and bring to a boil over high heat. When the water begins boiling, add the eggs, cover, and continue to boil over high heat.
- Steam the eggs for exactly 12 minutes.
- While the eggs are cooking, fill a medium size bowl with water and ice to make an ice bath.
- After the eggs are done steaming for 12 minutes, immediately transfer the eggs with a slotted spoon (they’re going to be HOT!) to the ice bath. This will stop them from cooking. Leave them in the ice bath until they are completely cooled. At least 20 minutes.
- Heat a medium size skillet over medium heat. Line a small plate with paper towels.
- Cook the pancetta until it is crispy and golden brown, stirring occasionally. Will take about 10 minutes.
- Use a slotted spoon to transfer the cooked pancetta to the paper towel lined plate. Leave the rendered pancetta fat in the skillet
- Trim off the asparagus tips. Save the stalks to use in a soup or salad or quiche.
- Add the asparagus tips to the same skillet you used for the pancetta, and cook them over medium heat. Cook the asparagus spears until bright green, but still crisp tender, about 3-5 minutes. You don’t need any salt, the pancetta fat already has salt in it.
- Deviled Eggs
- Peel the hard boiled eggs. Cut the eggs in half, and remove the eggs yolks.
- In a food processor, combine the egg yolks, mayonnaise, dijon mustard, white pepper, and pinch of cayenne. Pulse to combine
- Add 3/4 of the cooked pancetta, and fold it in my hand.
- Spoon the yolk mixture into the whites. Top each egg with 1 asparagus tip. Sprinkle on the remaining pancetta and smoked paprika. Serve.
- Leftovers will keep refrigerated in an airtight container for 3 days.