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Ingredients
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Eggs & Filling Base
Pancetta Crisp & Garnishes
Method
Eggs & Filling Base
- 1
Cook eggs
Place 6 large eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for firm yolks. After 10 minutes, transfer eggs to an ice bath (bowl of ice water) and chill for at least 5 minutes to stop cooking and make peeling easier.
- 2
Peel and halve
Gently crack the cooled eggs all over and peel under running cold water to remove membranes. Pat dry with paper towels. Slice each egg lengthwise and remove yolks into a medium mixing bowl. Place egg white halves on a serving platter, cavity side up.
- 3
Make filling
Using a fork, mash the reserved yolks until crumbly. Add 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Mash and mix until smooth and creamy. Taste and adjust seasoning — add more salt, vinegar, or mayonnaise to reach desired texture and tang. Transfer the yolk mixture to a piping bag fitted with a large round or star tip, or use a small spoon for filling.
Pancetta Crisp & Garnishes
- 4
Crisp the pancetta
Heat a small skillet over medium heat and add 1 tsp extra-virgin olive oil. Add the 2 oz thinly sliced pancetta in a single layer (cut into smaller pieces if needed). Cook, stirring occasionally, until golden brown and crisp, about 4–6 minutes. Transfer to a paper towel–lined plate to drain and cool; the pancetta will crisp further as it cools. Once cool, roughly chop into small crumble-size pieces.
- 5
Chop chives
Wash and dry 1 tbsp fresh chives, then finely slice into small 1/8-inch pieces. Reserve a few longer chive pieces for decorative tops if desired.
- 6
Assemble deviled eggs
Pipe or spoon the yolk mixture into the egg white halves, filling each cavity generously. Sprinkle a light dusting (about 1/4 tsp total) of smoked paprika over the filled eggs if using. Add a small crumble of crisped pancetta to each deviled egg (about 1/4 tsp each). Finish by placing a small spoonful (about 1/4 tsp) of trout roe atop each egg for pops of briny flavor. Sprinkle the sliced chives evenly over the platter and garnish with reserved chive pieces on a few eggs for presentation.
- 7