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  • 2 ounces pancetta
  • 12 hard-cooked eggs, cooled and peeled
  • 2 tablespoons chopped fresh tarragon, divided
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons finely grated Parmigiano Reggiano
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sour cream
  • 2 tablespoons mayo
  • 1 teaspoon lemon juice
  • 1 teaspoon coarse salt
  • 1 teaspoon freshly ground black pepper


  1. Finely dice pancetta and cook in a skillet over medium heat until golden brown, about 5 minutes. Drain and let cool.
  2. Slice each egg in half and scoop egg yolks into a bowl. Set whites aside.
  3. Add 1 tablespoon tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with salt and pepper as needed.
  4. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon. Makes 24 pieces.

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The recipe was originally published as Deviled Easter Eggs with Pancetta and Tarragon on

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