Deviled Eggs with Pancetta Bacon and Caviar: The perfect addition to any Easter brunch - East Valley Tribune: Ahwatukee Foothills

Deviled Eggs with Pancetta Bacon and Caviar: The perfect addition to any Easter brunch

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Posted: Friday, April 6, 2012 2:07 pm | Updated: 1:43 pm, Wed Oct 10, 2012.

Looking for a way this Easter to serve eggs that doesn’t involve food coloring and a stained countertop?

Throw your standard “eggs and bacon” into overdrive with this recipe for Deviled Eggs with Pancetta Bacon, which becomes the perfect addition to any Easter brunch that your guests won’t stop raving about. The pancetta puts a little twist on a classic recipe that will get gobbled up faster than all that leftover Easter candy.


Deviled Eggs with Pancetta Bacon and Caviar

6 hard cooked eggs, peeled and cut lengthwise

1/2 cup cooked and diced pancetta bacon

1/4 cup mayonnaise

1/2 teaspoon dry mustard

1/2 teaspoon white vinegar

1/8 teaspoon salt

1/4 teaspoon pepper


Chopped chives

American caviar

1. Remove yolks from hard cooked eggs and combine with bacon, mayonnaise, vinegar, salt and pepper.

2. Spoon mixture back into egg whites. For a more attractive presentation, place yolk mixture into a piping bag or plastic bag with tip cut off and pipe back into egg whites.

3. Garnish with paprika, chives and a small dollop of the caviar.

• Eric Finney is executive chef at the Arizona Grand Resort. He joined the Ahwatukee resort in 2009 and has more than 12 years of culinary experience working at fine dining restaurants in luxury hotel settings across the country.

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