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Jalapeno Deviled Eggs with Pancetta and Cheddar Crisps

Deviled Eggs Platter-I just love deviled eggs! For this recipe I took these tasty bite sized treats to the next level with pancetta and cheddar crisps. The cheesy and salty flavor combinations were perfect to add to the creaminess of the eggs. This appetizer is sure to impress at your next dinner party.

The stars of this recipe are the cheddar crisps and pancetta, which only add 5 more minutes to the total cook time. Thin sliced pancetta will cook very quickly so be sure to keep an eye on it so it does not burn. The cheddar crisps are so yummy and can also be added to your favorite tomato soup or chili for added elegance. When serving boiled eggs the shell will remove easier when they have been the stored for a week or so versus fresh from the farm.

Deviled Egg-

Boiling WaterCheese Crisps

Deviled Eggs Platter Overhead-

Deviled Eggs Platter
Jalapeno Deviled Eggs with Pancetta and Cheddar Crisp
Print Recipe
Servings Prep Time
12 Eggs 20 mins
Cook Time
10 mins
Servings Prep Time
12 Eggs 20 mins
Cook Time
10 mins
Deviled Eggs Platter
Jalapeno Deviled Eggs with Pancetta and Cheddar Crisp
Print Recipe
Servings Prep Time
12 Eggs 20 mins
Cook Time
10 mins
Servings Prep Time
12 Eggs 20 mins
Cook Time
10 mins
Ingredients
Servings: Eggs
Instructions
  1. To boil your eggs, add them to a pot of cold water with a few pinches of salt and bring to high boil. After 2 mins remove the pot from the heat and cover with the top. Let the eggs sit in the hot water for about 10-12 minutes and then drain water and put the eggs in a ice bath.
  2. While the eggs are cooking, crisp up the pancetta in a non-stick pain over medium heat for about 3-4 minutes on each side and set aside. Using the same pan, wipe out the oil and heat over medium heat. Sprinkle a little cheese unto the pan to create small disks. Let them cook for about 2 mins on each side or until crisp and golden brown.
  3. Once you have cut your eggs in half, remove the yolk and put it in a medium bowl. Using a fork, mix together with mayo, mustard, jalapeno, scallions and salt and pepper to taste. Scoop off the yolk mixture and fill each egg. Top with pancetta pieces and cheese crisp halves and you are ready to serve.
Recipe Notes

After you drain your water, shake the pot to crack the eggs a bit put them in an ice bath to allow the membrane to separate from shell for easier peeling.

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