Devilled Eggs 3 Ways

Ingredients

For the Carbonara Devilled Eggs

• 6 large eggs
• 2 teaspoons white vinegar
• 3 thin slices of pancetta
• ¼ cup mayonnaise
• 1 tablespoon finely chopped parsley, divided
• ¼ cup finely grated pecorino cheese, divided
• Salt & pepper

For the Harissa Devilled Eggs

• 6 large eggs
• 2 teaspoons white vinegar
• 3 tablespoons mayonnaise
• 1 tablespoon harissa
• 1 tablespoon finely chopped cilantro, divided
• Salt & pepper
• Pinch cumin
• 1/3 cup crispy fried onions

For the Sour Cream & Onion Devilled Eggs

• 6 large eggs
• 2 teaspoons white vinegar
• 3 tablespoons sour cream
• 1 tablespoon mayonnaise
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 3 tablespoons thinly sliced chives, divided
• Salt & pepper
• Sour Cream & Onion chips

Directions

For the Carbonara Devilled Eggs

1. To hard boil your eggs, add them into a medium saucepan fitted with a tight-fitting lid. Cover the eggs with an inch of cold water, add the vinegar, and bring to a boil over medium heat. When the water has reached a boil, quickly cover the pot, remove from the heat, and set a timer for 13 minutes. Allow the eggs to sit until the timer goes off then immediately drain the eggs and plunge into an ice bath to cool.
2. Meanwhile, add the pancetta into a cold skillet and place over medium heat. Cook the pancetta until crisp then remove from the pan and very finely chop. Set aside and reserve the pancetta fat.
3. Peel the eggs then cut them in half and pop out the yolks into a small bowl. Set the egg whites aside for later. Mash with a fork and stir in the mayonnaise, a splash of reserved pancetta fat, 2 teaspoons parsley, and 2 tablespoons Pecorino. Add in most of the chopped pancetta, reserving some for garnish, and season with salt and lots of pepper. Stir well to combine then transfer the yolk mixture into a zip top bag or piping bag.
4. Pipe the yolk mixture into the egg whites and garnish with the remaining Pecorino, pancetta crumb, and parsley and a bit more pepper.

For the Harissa Devilled Eggs

1. To hard boil your eggs, add them into a medium saucepan fitted with a tight-fitting lid. Cover the eggs with an inch of cold water, add the vinegar, and bring to a boil over medium heat. When the water has reached a boil, quickly cover the pot, remove from the heat, and set a timer for 13 minutes. Allow the eggs to sit until the timer goes off then immediately drain the eggs and plunge into an ice bath to cool.
2. Peel the eggs then cut them in half and pop out the yolks into a small bowl. Set the egg whites aside for later. Mash with a fork and stir in the mayonnaise, harissa, 2 teaspoons of cilantro, and season with salt and pepper. Stir well to combine then transfer the yolk mixture into a zip top bag or piping bag.
3. Pipe the yolk mixture into the egg whites and garnish with the remaining cilantro, a pinch of cumin, and some lightly crushed fried onions.

For the Sour Cream & Onion Devilled Eggs

1. To hard boil your eggs, add them into a medium saucepan fitted with a tight-fitting lid. Cover the eggs with an inch of cold water, add the vinegar, and bring to a boil over medium heat. When the water has reached a boil, quickly cover the pot, remove from the heat, and set a timer for 13 minutes. Allow the eggs to sit until the timer goes off then immediately drain the eggs and plunge into an ice bath to cool.
2. Peel the eggs then cut them in half and pop out the yolks into a small bowl. Set the egg whites aside for later. Mash with a fork and stir in the sour cream, mayonnaise, onion powder, garlic powder, 2 tablespoons of chives, and season with salt and pepper. Stir well to combine then transfer the yolk mixture into a zip top bag or piping bag.
3. Pipe the yolk mixture into the egg whites and garnish with the remaining chives and some crushed sour cream & onion chips.