Deviled eggs with crispy pancetta and homemade mayo

Serves 2

Ingredients

• 4 eggs
• 1tsp bicarbonate of soda
• 15g salt
• 40g pancetta, diced
• 1tsp chives
• Pinch of smoked paprika

For the mayonnaise

• 1 egg yolk each
• 100ml grapeseed oil
• Pinch of salt
• 2tsp Dijon mustard
• 2 tsp lemon juice

Method

1. Bring a large pot of water to a boil and to it add the salt and bicarbonate of soda. Add the eggs to the water and boil for 6 and a ½ minutes.
2. Bring a large pot of water to a boil and to it add the salt and bicarbonate of soda. Add the eggs to the water and boil for 6 and a ½ minutes.
3. Remove the eggs and place them into a bowl of ice cold water.
4. Leave the eggs to cool properly, then peel them and reserve for later use.
5. Cut the pancetta into small cubes and fry in hot oil for 2 minutes or till golden brown and crisp. Reserve for later use.
6. For the mayonnaise, add the egg yolks, salt, lemon juice and mustard to the bowl and mix well. Continue whisking the mixture while slowly adding the oil. Be careful to only add a little bit of oil at a time as to ensure the mayonnaise does not split. Reserve for later use.
7. Cut the eggs in half and remove the yolks, place the yolks in a separate bowl, and to it add a pinch of salt, a pinch of paprika and some finely chopped chives along with 3 teaspoons of mayonnaise.
8. Mix very well till all the ingredients are well incorporated. Once complete transfer the mixture to a piping bag.
9. Lay the eggs flat and pipe in the egg yolk mayo mix.
10. Garnish the dish with some crisp pancetta, a dusting of smoked paprika and some chive tops. Serve as needed.
11. Use the excess mayonnaise as quickly as possible.

This recipe first appeared on Gourmet Today, November, 2018.

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