Categories: Egg dishes

Ingredients

• 12 Eggland's Best Eggs
• 1 4 oz. pkg. diced pancetta
• 3/4 cup mayonnaise
• 1 tsp. balsamic vinegar
• 1/2 tsp. freshly ground pepper
• 1 tsp. granulated sugar
• 1/2 tsp. celery seed
• 2 tsp. chives, chopped

Directions

1. Hard-cook Eggland’s Best eggs. When cooked and cooled, remove from pan and peel. Set aside.

2. Cook pancetta in large skillet over medium-high heat until crispy; remove the pancetta from the skillet onto a plate covered with several paper towels; set aside.

3. Halve the hard-cooked eggs lengthwise, and place the yolks into the bowl of a food processor.

4. Add all of the remaining ingredients to the food processor, except for the pancetta. Puree until smooth.

5. Reserve two teaspoons of the pancetta for garnishing the finished eggs, and stir in the remaining pancetta to combine.

6. Spoon the egg mixture into a large plastic storage bag, snip the end off, and fill egg whites.

7. Garnish the filled eggs with the reserved pancetta.

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