Stuffed eggs with crispy pancetta
Stuffed eggs as a simple snack during a brunch.
These deviled eggs with crispy pancetta are a delicious, easy brunch snack. This recipe makes 12 deviled egg halves, enough for four people to enjoy.
Preparation
Poke a hole in the eggs. Boil the eggs in plenty of boiling water for about 10 minutes. Run them under cold water and peel the eggs.
Meanwhile, heat a frying pan without oil and fry the pancetta slices until crispy and brown. Drain on paper towels and break into small pieces.
Using a sharp knife, halve the eggs lengthwise. Carefully remove the yolks with the tip of a knife and mash them in a bowl. Mix this with the mayonnaise, chives, and salt and pepper to taste.
Fill the hollowed-out eggs with the egg mixture. You can do this using two small forks or a piping bag with a nozzle. Garnish with the mild paprika and fried pancetta pieces.
This recipe is for 12 stuffed eggs.
Ingredients
- 1 doosje eieren à 6 stuks
- 4 plakken pancetta
- 2 el mayonaise
- 2 tl Bieslook
- 1 tl Paprikapoeder (mild)
- peper en zout, naar smaak
Supplies
- Piping bag with nozzle
