Balsamic Deviled Eggs with Pancetta

1. 1

   Fry the pancetta in a large skillet over medium-high heat, until all of the pieces are dark in color, crispy on the edges, and most of the fat has been cooked away.

2. 2

   Remove the pancetta from the skillet onto a plate covered with several paper towels; set aside.

3. 3

   Halve the hard boiled eggs lengthwise, and place the yolks into a food processor.

4. 4

   Set the whites aside.

5. 5

   Add all of the remaining ingredients to the food processor, except for the pancetta.

6. 6

   Puree until smooth.

7. 7

   Reserve two teaspoons of the pancetta for garnishing the finished eggs, and add the remaining pancetta to the food processor.

8. 8

   Pulse until well combined.

9. 9

   Spoon the egg mixture into a large Ziploc bag, snip the end off, and fill the hard-boiled egg whites.

10. 10

    Garnish the filled eggs with the reserved pancetta.

No additional tips available.