Top Ad ☰ Menu
Close

Easter recipe: Deviled eggs with pancetta bacon and caviar

Posted on: April 4th, 2012 by Amy Martin No Comments

Easter Sunday is just around the corner and if you’re planning an Easter feast at home but haven’t finalized your menu yet, Chef Eric Finney at the Arizona Grand Resort & Spa has an addition for your holiday brunch! Below, we’ve shared his recipe for Deviled Eggs with Pancetta Bacon and Caviar. Chef Eric will be serving these tasty little guys at their Easter Brunch Buffet on Sunday too!

Deviled Eggs with Pancetta Bacon and Caviar

*Recipe courtesy of Chef Eric Finney of the Arizona Grand Resort

Description: Looking for a way this Easter to serve eggs that doesn’t involve food coloring and a stained countertop?  Throw your standard “eggs and bacon” into overdrive with this recipe for Deviled Eggs with Pancetta Bacon, which becomes the perfect addition to any Easter brunch that your guests won’t stop raving about.  The pancetta puts a little twist on a classic recipe that will get gobbled up faster than all that leftover Easter candy!

Ingredients:

  • 6 hard cooked eggs, peeled and cut lengthwise
  • 1/2 cup cooked and diced pancetta bacon
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • Paprika
  • Chopped chives
  • American caviar

Method:

  • Remove yolks from hard cooked eggs and combine with bacon, mayonnaise, vinegar, salt and pepper.
  • Spoon mixture back into egg whites.  For a more attractive presentation, place yolk mixture into a piping bag or plastic bag with tip cut off and pipe back into egg whites.
  • Garnish with paprika, chives and a small dollop of the caviar

 

About the Author - Amy Martin

Author of Her Plate, Amy's love of food, cooking and all things culinary keeps her endlessly plotting what her next meal will be. Her pastimes include creating in (i.e. demolishing) her own kitchen and baking far more sweets than her tiny family could ever eat.

More Posts by  | Website  | Follow Amy Martin on Twitter

Related Posts

Qupè Syrah_ A Rhone-inspired Californian

Wine | Qupe Syrah: A Rhone-inspired Californian

Posted on: October 5th, 2019

Something that’s under-advertised about wine is that Syrah (aka Shiraz) creations can vary almost as much as Pinot Noirs. Although this has a lot to do with where the grapes were grown, the winemaker has a huge role to play in the ultimate style and character of a vintage. One of these Syrah (Rhone... Read More
A New Side to Hand Cut Burgers & Chophouse

A New Side to Hand Cut Burgers & Chophouse

Posted on: October 4th, 2019

Hand Cut Burgers & Chophouse has launched a brand new fall menu featuring more than a dozen new items! Guests will enjoy everything from updated appetizers and salads, to new delicious cuts and a brand unique pasta selection, including a gluten-free rice pasta. Grass-Fed Meatballs | Arizona grass-fed beef meatballs baked in a red pepper... Read More

Be the first to comment!

©2019 PhoenixBites | Site Designed by WeDoDev

All rights reserved. Privacy Policy | Disclosure Policy | Sitemap

%d bloggers like this: