Deviled Eggs with Pancetta & Chives Kit

What You Get

Eggs

Pancetta

Chives

Garlic aioli

What You'll Need

Dijon mustard

Red wine vinegar

Salt and freshly ground pepper

Step 1

Bring a pot of water to a simmer. Gently add the eggs and cook until hard-boiled, 11 minutes. Using a slotted spoon, transfer the eggs into a bowl of cold water.

Step 2

Meanwhile, heat a frying pan over medium heat. Add the pancetta and cook until crispy like bacon, about 1 minute per side. Transfer to a plate lined with paper towels.

Step 3

Finely chop 2 tablespoons chives. In a bowl, stir together the garlic aioli, 2 teaspoons mustard, and 2 teaspoons red wine vinegar, and season to taste with salt.

Step 4

When the eggs are cool enough to handle, peel and cut them in half lengthwise. Scoop out the yolks and add them to the aioli mixture. Arrange the whites on a platter. Using a fork, mash the yolks to make a smooth filling.

Step 5

Using a small spoon, scoop the filling back into the egg whites. Break the pancetta into pieces, and stick 1 or 2 pieces into each deviled egg. Sprinkle chives over everything, grind with pepper, and serve.