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Carbonara Deviled Eggs

Carbonara deviled eggs with silky yolk filling, crispy pancetta, and Pecorino—boiled, chilled, then piped for a creamy-golden center. Finished with extra Pecorino and a heavy crack of black pepper.
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Prep Time 25 minutes
Cook Time 15 minutes
chilling 10 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Italian
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

eggs
  • 12 large eggs Use room-temperature eggs if possible.
pancetta
  • 3 oz pancetta or guanciale Finely diced.
deviled egg filling
  • 0.33 cup mayonnaise
  • 0.25 cup finely grated Pecorino Romano Plus more for shaving.
  • 1 tsp Dijon mustard
  • 1 small clove garlic Grated.
  • 0.5 tsp coarsely cracked black pepper Plus more for topping.
  • 1 fresh parsley For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil and prep the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil. When boiling, cover the pot, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve them lengthwise. Place the halved eggs on a sheet pan.
Cook pancetta and make the filling
  1. Cook the diced pancetta until crispy, 6-8 minutes, then drain and reserve 1 teaspoon of the fat. Keep the crisp pancetta for topping.
  2. Mash the yolks with mayonnaise, Pecorino Romano, Dijon mustard, garlic, coarsely cracked black pepper, and the reserved fat until smooth. Stop when the mixture is creamy and pipeable.
Fill and finish
  1. Pipe the yolk filling into the egg white halves. Fill each one all the way to the edges.
  2. Top with crispy pancetta, shaved Pecorino Romano, cracked black pepper, and parsley. Serve right away or chill briefly for cleaner slices.

Notes

For the smoothest filling, mash the yolks until no lumps remain before piping, and keep the reserved pancetta fat on hand so the flavor stays rich. Store covered in the refrigerator up to 3 days; freeze is not recommended due to texture. For a lighter option, use reduced-fat mayonnaise while keeping the Pecorino and pancetta for the classic carbonara flavor.