November 2nd is National Deviled Eggs Day and Georgie’s is helping you serve them up in style.
Serves 12-18 | Takes 15 -18 min to prepare
This appetizer has been a Midwest crowd-pleaser and a staple at many holiday get-togethers for years. In celebration of National Deviled Eggs Day, Georgie’s Custom Catering is helping you create a memorable twist to this yummy protein snack complimented with pancetta and chives for your next party.
Whether you’re making deviled eggs, or another appetizer (hors d’voures), Georgie’s can help you take the stress out of your party planning by helping you create a menu that will assuredly please anyone in the crowd.
NOW for your Egg Panache Recipe!
Deviled Eggs with Pancetta
Party favorite that serves 12-18 Takes 18 -30 minutes to prepare
- One dozen eggs
- I package of diced pancetta
- 1 bunch of chives
- 1/2 mayonnaise
- 1/2 tsp ground garlic
- 1 Tbsp yellow mustard
- 1/2 tsp ground black pepper
- 1/2 tsp Worcestershire sauce
- Tsp of dill
methodCrisp up your pancetta on low to medium heat on the cooktop. Set aside.
Boil a dozen eggs (approx 3 min). (HINT-- if you tap each egg; leaving just a hairline crack, before dropping in boiling water, the shell will be easier to peel off when done)
Finely chop up the green chives. Set aside.
Shell eggs and drop into ice water for 2 min.
Cut eggs in half; the long way, and remove yolks into a mixing bowl. Set whites aside to be filled later.
Smash yolks with a fork, then mix in mayonnaise, mustard, garlic, black pepper, dill and Worcestershire sauce.
Spoon the mixture into a pastry bag (or disposable plastic bag with tip clipped), and use to fill in empty whites evenly.
Sprinkle on pancetta and chives to finish.