Deviled Eggs with Pancetta

Tried-and-true deviled eggs take on a few additional ingredients to become unexpectedly flavorful & savory—perfect for a classy party or brunch.

Serves: 12 Save

Ingredients (11)

  • 2 ounce pancetta
  • 12 hard-cooked eggs, cooled and peeled
  • 2 tablespoon chopped fresh tarragon, divided
  • 1 tablespoon chopped fresh chives
  • 2 tablespoon finely grated Parmigiano Reggiano
  • 1 tablespoon Dijon mustard
  • 2 tablespoon sour cream
  • 2 tablespoon mayo
  • 1 teaspoon lemon juice
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper

Directions

  1. Finely dice pancetta and cook in a skillet over medium heat until golden brown, about 5 minutes. Drain and let cool.
  2. Slice each egg in half and scoop egg yolks into a bowl. Set whites aside.
  3. Add 1 tablespoon tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.
  4. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon. Makes 24 pieces.

French 75

The epitome of elegance in a cocktail glass - Franc├ęs 75. An effervescent delight blends the botanicals of gin with lemon, balanced beautifully by a dash of sugar syrup and a generous topping of champagne, adding a sparkling sophistication.

Ingredients (6)

  • 1 oz. Tanqueray No. TEN Gin
  • 0.75 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 2 oz. Brut Champagne
  • Lemon Twist Garnish
  • <i>*Approximate serving size is 1.4 servings. Please enjoy responsibly. </i>

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!