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Carbonara Deviled Eggs

Carbonara deviled eggs pair a smooth Pecorino Romano and bacon filling with crisp bacon on top. The eggs are boiled, chilled, filled, and refrigerated for 20 minutes before serving.
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Prep Time 10 minutes
Cook Time 22 minutes
cooling and chilling 25 minutes
Total Time 57 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Italian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the eggs
  • 6 eggs large
  • 10 cups cold water divided
  • 2 cups ice
For the filling and topping
  • 4 slices bacon
  • 0.25 cup mayonnaise
  • 3 tablespoons Pecorino Romano finely grated, divided
  • 0.25 teaspoon black pepper finely ground, divided

Equipment

  • 1 3-quart saucepan
  • 1 10-inch skillet

Method
 

  1. Place the eggs in a single layer in a 3-quart saucepan and add 6 cups cold water, or enough to cover them by 1 inch.
  2. Bring to a boil over medium-high heat, cover, turn off the heat, and let stand for 12 minutes.
  3. Transfer the eggs to a bowl with the remaining 4 cups cold water and the ice; cool for 5 minutes.
  4. Peel the eggs, halve them lengthwise, and transfer the yolks to a bowl.
  5. Cook the bacon in a 10-inch skillet over medium heat until crisp, 8 to 10 minutes.
  6. Drain the bacon on paper towels, reserve 1 teaspoon of drippings, and finely chop the bacon.
  7. Mash the yolks with the mayonnaise, reserved bacon drippings, 2 tablespoons Pecorino Romano, and 1/8 teaspoon black pepper until smooth.
  8. Stir in half of the chopped bacon.
  9. Spoon or pipe the filling into the egg whites, then top with the remaining bacon, Pecorino Romano, and black pepper.
  10. Refrigerate for 20 minutes before serving.

Notes

For a smooth filling, mash the yolks thoroughly before stirring in the bacon. Refrigerate leftovers for up to 2 days; do not freeze. For a lighter option, use plain Greek yogurt instead of mayonnaise.