Deviled Eggs

A twist on traditional deviled eggs … with sharp cheddar cheese and crispy pancetta, topped with scallions.

INGREDIENTS:

• 12 hard-boiled eggs

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 3 Tbsp crispy pancetta, reserve 1 Tbsp for topping

• 2 Tbsp finely shredded sharp cheddar cheese

• 1/4 tsp pepper, freshly ground

• 1 Tbsp Dijon mustard

• 1 Scallion, green portion only, sliced for garnish

• Paprika, as a final garnish

DIRECTIONS:

1. Place eggs in a saucepan and cover with water. Bring to a boil cook for 8 mins. After 8 mins, turn off heat, and cover with lid and allow for eggs to cool.

2. Once eggs have cooled, slice eggs lengthwise, remove the yolks and set the whites aside.

3. In a small bowl, mash yolks with a fork and stir in the mayonnaise, sour cream, pancetta, cheese, mustard and pepper.

4. Stuff or pipe the yolk mixture into the half egg whites, filling the depression.

5. Top with reserved pancetta and scallions

6. Refrigerate until ready to serve.