Part of my boujee appetizers for $12 or less! These deviled eggs come in just under budget at $11.95 – no tax included. I’m sorry, I can’t do it all.
I LOVE deviled eggs, and, honestly the classic version doesn’t need leveling up. But, we like to be extra so we’re going to do it anyways. There are so many fun variations of deviled eggs out there, and this was the way I found to be the best use of the least amount of ingredients. This recipe still has all the same flavors you love of deviled eggs – with the kick of a jalapeno
Ingredients with price breakdown & subs
- 1 dozen eggs: $4.49 These are non organic pasture raised from Trader Joe’s, and we’re only using half. But you have to buy the whole thing, so I’m including it all.
- 4 oz pancetta: $3.49 Trader Joe’s – will be hard to get close to this price elsewhere. You could sub with 4 slices of bacon and follow all the same steps. Most packs of bacon are at least $5.99, so it the sub would be a higher up-front price. But if you already have the bacon, it could be a more economical option.
- Dijon Mustard: $1.99 I know most people would consider this a pantry ingredient, and most people on my instagram poll agreed. But enough didn’t that I wanted to include it in the price. I am using trader joes, but you should be able to get store brand anywhere for about this price
- Jalapeno: $0.29 (Will vary by weight but should be close)
- Fresh Dill $1.69
Total: $11.95
Let’s eat!
Jalapeno Pancetta Deviled Eggs
All the classic flavors of deviled eggs, with a little kick
Ingredients
- 6 large eggs
- 4 oz diced pancetta
- 4 tbsp mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp fresh dill finely chopped
- 1 tbsp jalapeno finely diced, seeds included, plus more for garnish
- salt and pepper to taste
Instructions
- In a large pot, boil water. Gently lower eggs into boiling water, and set a timer for 10 minutes.
- While eggs are boiling, turn a saute pan on low heat, add pancetta. The low heat will help the fat render
- While eggs are boiling, prepare a bowl with ice water. (ice bath)
- Once 10 minute timer goes off, transfer eggs to ice bath. Peel eggs immediately, as it will be easier while they are still warm.
- Slice eggs long ways, and gently scoop out the yolks and put yolks into a mixing bowl. Put egg whites, which are now little cups on a plate.
- Keep an eye on your pancetta. Once it is fully cooked and crispy, remove with a slotted spoon and rest on a plate lined with a paper towel.
- In the mixing bowl with your egg yolks, add mayo, mustard, dill, jalapeno, and 1 tsp of rendered pancetta fat, and freshly cracked black pepper. Mix with a fork or hand mixer until smooth.
- Once smooth, add 2 tbsp of the pancetta and gently mix. At this point, taste and adjust salt if you need it. The pancetta is pretty salty.
- Add to plastic bag, cut off the tip, and pipe into egg whites. Garnish with more pancetta and jalapeno.
- Chill in the fridge until time to eat.
Tried this recipe?Let us know how it was!
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