Cacio e Pepe Deviled Eggs
These Cacio e Pepe deviled eggs take a classic appetizer and give it an Italian-inspired twist.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ tablespoon freshly cracked black pepper plus extra for garnish
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 1/4 cup Pecorino-Romano finely grated, plus extra for garnish
- Fresh chives for garnish
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- Peel the eggs. Cut them in half lengthwise.
- Cut the boiled eggs in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, lemon juice, Dijon mustard, black pepper, garlic powder, salt, and Pecorino-Romano.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with extra Pecorino-Romano cheese and black pepper.
Nutrition
Calories: 76kcalCarbohydrates: 0.4gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 119mgPotassium: 39mgFiber: 0.02gSugar: 0.2gVitamin A: 147IUVitamin C: 0.2mgCalcium: 37mgIron: 0.5mg
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