Italian Deviled Eggs

Name: Italian Deviled Eggs
Total time: 30 min
Yield: 12 Halves
Ingredients: Italian Deviled Eggs — 6 Large Eggs; Italian Deviled Eggs — ⅓ cup Whole Milk Ricotta Cheese, Lightly Drained if Needed; Italian Deviled Eggs — ¼ cup Finely Grated Pecorino Romano, plus more for garnish; Italian Deviled Eggs — ½ tsp Dijon Mustard; Italian Deviled Eggs — ½ tsp Lemon Zest; Italian Deviled Eggs — 2 oz Guanciale, Diced; Italian Deviled Eggs — 2 tsp Reserved Guanciale Fat; Italian Deviled Eggs — 1 tsp Freshly Cracked Black Pepper; Italian Deviled Eggs — Fresh Chives Finely Chopped; Pecorino Crisps — ¼ cup Finely Grated Pecorino Romano

Ricotta and Pecorino deviled eggs with crispy guanciale and cheese crisps.

Ingredients

Italian Deviled Eggs — 6 Large Eggs
Italian Deviled Eggs — ⅓ cup Whole Milk Ricotta Cheese, Lightly Drained if Needed
Italian Deviled Eggs — ¼ cup Finely Grated Pecorino Romano, plus more for garnish
Italian Deviled Eggs — ½ tsp Dijon Mustard
Italian Deviled Eggs — ½ tsp Lemon Zest
Italian Deviled Eggs — 2 oz Guanciale, Diced
Italian Deviled Eggs — 2 tsp Reserved Guanciale Fat
Italian Deviled Eggs — 1 tsp Freshly Cracked Black Pepper
Italian Deviled Eggs — Fresh Chives Finely Chopped
Pecorino Crisps — ¼ cup Finely Grated Pecorino Romano

Method

BOIL THE EGGS: Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 11 minutes. Transfer immediately to an ice bath until completely chilled. Peel the eggs, slice in half lengthwise and remove the yolks. Set the whites aside.
CRISP THE GUANCIALE: Place the diced guanciale into a cold skillet. Cook over medium-low heat until the fat has rendered and the guanciale is crisp and golden. Transfer to a paper towel-lined plate. Reserve 2 teaspoons of the rendered guanciale fat.
MAKE THE FILLING: Press the cooked egg yolks and the ricotta cheese through a fine-mesh sieve into a mixing bowl. Add the Dijon mustard, lemon zest, reserved guanciale fat and freshly cracked black pepper. Fold together until smooth and creamy. Fold in the finely grated Pecorino Romano until fully incorporated. Taste the filling and adjust the black pepper if needed. The Pecorino and guanciale should provide all the salt you need. Transfer the filling to a piping bag fitted with a large star tip.
MAKE THE PECORINO CRISPS: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Spoon small mounds (about 1 teaspoon each) of finely grated Pecorino Romano onto the parchment, leaving about 1 inch between each mound. Lightly flatten each mound with the back of a spoon. Bake for 8–10 minutes, or until the cheese is deep golden brown. Cool completely on the parchment until crisp.
ASSEMBLE: Pipe the filling into each egg white. Top with crispy guanciale. Insert a piece of the Pecorino crisps into each egg. Lightly grate additional Pecorino Romano over the top. Finish with freshly cracked black pepper and fresh chives.