Deviled Eggs

DeviledEggs_RECIPE

  From “An Afternoon on the Lawn” in the July/August 2013 issue of Victoria magazine. 

Deviled Eggs
Makes 24 eggs
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Ingredients
  1. 12 small eggs, boiled, peeled, and halved lengthwise
  2. 1⁄3 cup mayonnaise
  3. 3 tablespoons Dijon mustard
  4. 1/2 teaspoon kosher salt
  5. 1/4 teaspoon ground black pepper
  6. 1/4 cup chopped green olives, divided
  7. 1/4 cup crumbled cooked pancetta, divided
  8. Garnish: fresh oregano
Instructions
  1. Remove yolks from eggs, and transfer to a medium bowl; set egg whites aside. Using a fork, mash yolks. Add mayonnaise, mustard, salt, and pepper; stir to combine. Spoon approximately
  2. 2 teaspoons yolk mixture into each egg-white half. Top each deviled egg with chopped olives and pancetta. Garnish with oregano, if desired.
Victoria https://www.victoriamag.com/

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