Best Carbonara Deviled Eggs Recipe

If deviled eggs had a classy Italian cousin, she would be these carbonara deviled eggs. Loaded with cheese and topped with crispy pancetta bits, these carbonara deviled eggs are coming to rock whatever party they join.

The carbonara:
One of classic Roman pastas, carbonara is traditionally made by tossing hot pasta into a rich creamy sauce made from egg yolks and grated Pecorino Romano and folding in a crispy guanciale (cured pork jowl) or pancetta (pork belly). This spin-off takes all those typical ingredients, minus the pasta, to create a genius new version of deviled eggs that, according to one taster, resets her expectations for what all deviled eggs should taste like.

High-quality ingredients:
Since the filling for these eggs only has a few ingredients, it’s extra important to make sure those ingredients are top-notch. Even if you don’t typically buy Pecorino Romano or pancetta, this is the time to spring for these slightly pricier items: The salty funk of the cheese and those tiny nuggets of porky goodness really make the eggs shine; however, if you can’t find the Pecorino, Parmigiano Reggiano or Parmesan would work. And you could crumble some bacon over top in place of the pancetta.

Storage:
If you’d like to make these a day in advance, you can boil the eggs, make the filling, and then fill the eggs and store them in an airtight container in the refrigerator. I recommend waiting to top with the additional cheese and pancetta until you’re ready to serve them. Any leftovers can be refrigerated in an airtight container for up to 3 days.

Did you try making these? Let us know how it went in the comments!