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Carbonara Deviled Eggs

Carbonara deviled eggs with a creamy yolk filling, crispy pancetta, and Pecorino Romano. Hard-boiled eggs are chilled, halved, and piped for a rich, savory center with black pepper and parsley.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 335
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use eggs at room temperature for easier peeling.
Pancetta & seasoning
  • 3 oz pancetta or guanciale Finely dice for crisp, bite-size topping.
  • 0.33 cup mayonnaise
  • 0.25 cup finely grated Pecorino Romano Reserve extra for shaving.
  • 1 tsp Dijon mustard
  • 1 clove garlic Grate finely.
  • 0.5 tsp coarsely cracked black pepper Reserve a bit for topping.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil, cool, and peel
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. Cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the carbonara yolk filling
  1. Cook the pancetta 6-8 minutes until crispy, then drain and reserve 1 teaspoon of the fat.
  2. Mash the yolks with mayonnaise, Pecorino Romano, Dijon mustard, garlic, black pepper, and the reserved fat until smooth.
Fill and finish
  1. Pipe the filling into the egg whites.
  2. Top with crispy pancetta, shave additional Pecorino Romano, add cracked black pepper, and garnish with parsley.

Notes

Pro tip: For clean piping, dry the egg whites well after halving so the filling clings and doesn’t slip. Store covered in the refrigerator up to 2 days; the yolk filling may soften slightly. Freezing is not recommended for best texture. Dietary swap: use vegetarian mayo and omit pancetta for a non-meat version (add a small amount of smoked paprika to mimic savory depth).