Devil’s Eggs

Devil's Eggs


  • 6 eggs
  • 2 tablespoons roasted red pepper sauce or tomato sauce
  • 100 g pancetta
  • 1 tablespoon Dijon mustard
  • little lemon juice
  • 1 tablespoon olive oil
  • pinch of sea salt, pepper, chili


Prepare hard-boiled eggs, cut them in halves, remove yolks. Chop pancetta and fry little to become crispy. Then mash the yolks using a fork and add other ingredients. Stuff egg whites with the prepared mixture using a syringe for decoration or spoon. The stuffing depends on you. To be devil’s they must be spicy, but you can make all sorts of variations.

Devil’s Eggs

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