Carbonara Deviled Eggs are a flavor packed and irresistible twist on classic deviled eggs! Crispy pancetta and salty Pecorino Romano cheese take classic deviled eggs to the next level. They are so rich and creamy and will disappear at your next party!
Carbonara Deviled Eggs Recipe
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Deviled eggs are one of those classic appetizers and party foods that everyone loves. With so many different flavor variations and the fact that they are so easy to make, they are perfect for entertaining! You can make these ahead of time to cut down on prep the day of your event making them perfect for holiday parties, game days, and family get togethers. They are always a fan favorite when we serve them.
What are Carbonara Deviled Eggs
Carbonara pasta is a classic Italian pasta. The sauce is an irresistibly creamy combination of eggs, grated Pecorino Romano cheese (or Parmesan) and black pepper. The pasta is so rich and creamy and tossed with crispy pieces of guanciale or pancetta (cured pork). These deviled eggs are a twist on the classic pasta that uses eggs as the base and they are topped with crispy pieces of pancetta and lots of grated cheese. They are simply divine and a fun handheld way to enjoy all the great flavors of carbonara pasta.
More Fun Appetizers
- Deviled Egg Pasta Salad
- Stuffed Mushroom Dip
- Crab Stuffed Mushrooms
- Cranberry Brie Sausage Rolls
- Stuffing Sausage Balls
Ingredients
- Hard Boiled Egg - the to deviled eggs is hard boiled eggs. You can use any size egg you have on hand.
- Pancetta - carbonara is a pasta that is made with guanciale. This is a type of seasoned and cured pork. It is often hard to find in grocery stores so you can use pancetta instead which is very similar.
- Parmesan or Pecorino Romano Cheese - traditionally Carbonara is made with Pecorino Romano cheese but you can also use Parmesan cheese which is often easier to find in grocery stores.
- Mayonnaise - this gives the deviled eggs the most irresistible rich creamy texture and flavor!
- Salt and Pepper
How to Make Carbonara Deviled Eggs
Full Printable Recipe at Bottom of page
- Place the eggs in a single layer on the bottom of a medium saucepan. Add cold water to cover the eggs by 2 inches, add the vinegar, and bring to a boil. Once boiling, cover the pot with a lid. Remove from the heat and allow to sit for 6-7 minutes or up to 8-10 minutes for harder boiled eggs. Once done, place the eggs into an ice bath to stop the cooking process.
- While the eggs are cooking, prepare the pancetta. Add the chopped pancetta to a medium pan over medium heat and cook until crispy and the fat has rendered out. Once it is crispy and cooked, drain and remove the pancetta and allow it to cool. Set aside.
- Once the eggs are cooled, peel them. Then use a sharp knife to carefully slice the eggs in half from top to bottom.
- Pop the yolks out of each egg and place them into a small bowl. To the bowl add the mayonnaise and cheese. Using an electric handheld mixer beat the mixture until light and creamy, approximately 2 minutes. You can also mash together using a fork or potato masher.
- Depending on the brand of cheese and mayonnaise you may need more or less salt, season to taste and adjust for your liking.
- Spoon the filling into the egg white halves or, transfer filling to a piping bag fitted with a large round tip and pipe the filling. You can also use a Ziploc bag and cut off one corner.
- Top with eggs with the cooked pancetta and additional 2 tablespoon grated cheese. Garnish with fresh chopped parsley. Serve and enjoy!
Tips for the Best Deviled Eggs
- Boiling Eggs - to hard boil eggs that are easy to peel, place them in a pot and cover with cold water by 2 inches and 1 tablespoon of vinegar. The vinegar will help soften the shells making them easier to peel. Once the eggs are cooked cool them in an ice bath, this also helps make them easier to peel and stops the cooking process so they do not overcook.
- Filling - you can use a spoon, piping bag, or a Ziploc bag with the corner cut off to pipe the filling into the egg whites. Since these deviled eggs are topped with crispy pancetta and grated cheese you don't have to worry too much about making the filling look perfectly smooth. The pancetta and cheese will cover any imperfections in the filling.
- Flavor Variations - we love this flavor variation of carbonara pasta but if you wanted to make half of the eggs spicy you could fill half the egg whites with the filling as usual, and then for the remaining deviled eggs add 1-2 teaspoons of Bomba di Calabria. This is a flavor packed Italian hot sauce.
FAQ
These are best served cold or room temperature.
Store in the refrigerator in an airtight container for up to 3 days (noting the expiry date of ingredients).
We do not recommend freezing.
Yes you can make them a day in advance. Boil the eggs, make the filling, and fill the eggs. Store them in an airtight container in the refrigerator. Add the grated cheese and pancetta topping when you ready to serve them.
This recipe is gluten free.
For a dairy free recipe ensure the mayonnaise brand used is dairy free and use a dairy free cheese.
More Fun Finger Foods
- Loaded Baked Potato Slices
- Crispy Caprese Prosciutto Cups
- Hot Honey Roasted Bruschetta
- Buffalo Chicken Blooming Quesadilla
Enjoy!
- Sab
Carbonara Deviled Eggs
Ingredients
- 6 eggs (large or medium)
- 1 tablespoon white vinegar (to soften the egg shells for easier peeling, optional)
- ½ cup pancetta (finely chopped)
- ¼ cup mayonnaise
- 3 tablespoon Pecorino Romano cheese (or parmesan cheese, grated)
- ¼ teaspoon black pepper (ground)
- ¼ teaspoon salt (to taste, as needed)
Garnish
- 2 tablespoon Pecorino Romano cheese (or parmesan cheese, grated)
- 1 tablespoon fresh parsley (finely chopped)
Instructions
- Place the 6 eggs in a single layer on the bottom of a medium saucepan. Add cold water to cover the eggs by 2 inches, add the 1 tablespoon white vinegar, and bring to a boil. Once boiling, cover the pot with a lid. Remove from the heat and allow to sit for 6-7 minutes or up to 8-10 minutes for harder boiled eggs. Once done, place the eggs into an ice bath to stop the cooking process.
- While the eggs are cooking, prepare the ½ cup pancetta. Add the chopped pancetta to a medium pan over medium heat and cook until crispy and the fat has rendered out. Once it is crispy and cooked, drain and remove the pancetta and allow it to cool. Set aside.
- Once the eggs are cooled, peel them. Then use a sharp knife to carefully slice the eggs in half from top to bottom.
- Pop the yolks out of each egg and place them into a small bowl. To the bowl add the ¼ cup mayonnaise and grated 3 tablespoon Pecorino Romano cheese. Using an electric handheld mixer beat the mixture until light and creamy, approximately 2 minutes. You can also mash together using a fork or potato masher.
- Depending on the brand of cheese and mayonnaise you may need more or less salt. Season to taste with ¼ teaspoon salt and ¼ teaspoon black pepper and adjust for your liking.
- Spoon the filling into the egg white halves or, transfer filling to a piping bag fitted with a large round tip and pipe the filling. You can also use a Ziploc bag and cut off one corner.
- Top with eggs with the cooked pancetta and additional grated 2 tablespoon Pecorino Romano cheese. Garnish with fresh chopped 1 tablespoon fresh parsley. Serve and enjoy!
Notes
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