One of my childhood food memories are deviled eggs. My mother often made them for a buffet and I have never learned how much deviled eggs is the max to eat at a buffet. I know at least that I’ve eaten a lot more. These deviled eggs are pimped with balsamic creme and pancetta and the whole was decorated with thin strips of basil. A delicious stuffed egg (she writes while the last egg is put into her mouth (and I have really eaten all the eggs by myself (shame on me)), and they are also very nice for an Easter brunch
Recipe: Italian flavor deviled eggs with pancetta and balsamic creme
- 6 eggs
- 2 teaspoons balsamic cream
- 7 slices of pancetta
- 2 tablespoons crème fraîche
- Boil the eggs hard and peel them.
- Fry the pancetta and dry between a paper towel.
- Cut the eggs in half and remove the yolk.
- Mash the yolks and mix the balsamic, 6 slices crumbled pancetta and creme fraiche together and put in a piping bag with serrated mouth (or just use a teaspoon) and fill the egg with the yolk mixture.
- Cut the seventh piece of bacon into strips and chop the basil leaves finely.
- Garnish the stuffed egg with a piece of bacon and some basil.
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