Best Deviled Egg Recipe (Carbonara!)

By Jeri Mobley-Arias
March 13, 2024 | Updated on March 14, 2024

The best deviled egg recipe takes the traditional appetizer to new heights with a creamy carbonara filling that’s incredibly savory. Elevate your next gathering with these indulgent deviled eggs, featuring a rich blend of parmigiano reggiano, pecorino romano, and crispy pancetta for a tasty twist on a beloved Italian favorite.

For more delicious deviled egg recipes try my Curried Deviled Eggs, Loaded Deviled Eggs, and Dilly Deviled Eggs next.

plate of carbonara deviled eggs

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I’ve been making deviled eggs recipes for a while now, but this one hands down, is the best. Naturally, deviled eggs are creamy because of the mayo but this recipe takes it to the next level.

With jammy eggs and a dollop of creme fraiche, there’s a luxurious mouthfeel in every bite. This classic appetizer may be known as deviled but the taste is supremely divine!

plate of the best deviled eggs

Why This is the Best Deviled Egg Recipe

  • Suits Every Occasion – This delicious take on southern deviled eggs is great for barbeques, potlucks, baby showers, brunches, Easter dinners, and more! It’s a crowd-pleaser that your guests will gobble up.
  • Amazing Flavor & Texture – What I love most about deviled eggs is all the different ingredients you can add to make your recipe truly unique. This recipe has a winning combination of flavors that tastes like your favorite bowl of carbonara; rich, salty, and luscious.
  • Easy Prep – Don’t let the gourmet aesthetic fool you, this deviled egg recipe is straightforward with simple ingredients. You’ll also learn how to make easy peel boiled eggs.

Tools You’ll Need

ingredients for the best deviled egg recipe in a mixing bowl prior to mixing

Ingredients You Will Need

This recipe deviates from the traditional deviled eggs recipe by omitting classic ingredients like relish, sugar, or paprika. However, the best deviled egg recipes have a special twist, and the carbonara-inspired elements used here offer a tasty departure from the classic dish.

  • Eggs – Four of the eggs in this recipe have jammy yolks while only 2 have medium-set/hard-boiled yolks. This is done intentionally to mimic the sauce that’s made for carbonara.
  • Apple cider vinegar – This is the secret to easy peel boiled eggs. The acidity in the vinegar softens the eggshell so the eggs are easier to peel.
  • Kosher salt – Use Diamond Crystal for the best results.

Carbona Deviled Egg Filling

  • Mayonnaise – This is the creamy base of your filling. It also acts as a binding ingredient.
  • Cheese –  Grate parmigiano reggiano and pecorino romano with a microplane grater. Parmigiano reggiano has nutty, salty flavor and pecorino romano offers a sharp, tangy contrast. Both are typiaclly used when making carbonara.
  • Creme fraiche – This French cream enriches and lends a smooth texture to the deviled egg filling. Use full-fat sour cream as a substitute.
  • Dijon mustard – This has a subtly tangy taste and typically used when making deviled eggs.
  • Seasoning – Enhance the overall flavor with coarse black pepper and Diamond Crystal salt to taste.
plate of boiled eggs with jammy centers

For Garnish

  • Guanicale or pancetta – Although guanciale is typically used when making carbonara, pancetta can also be substituted.
  • Parmigiano reggiano – The freshly grated cheese serves as both a garnish and a flavor enhancer.
  • Freshly cracked black pepper – A sprinkle of freshly cracked black pepper on top adds a burst of aromatic flavor and makes for the perfect presentation.
egg yolk mixture in a clear mixing bowl

How To Make Deviled Eggs

The best deviled egg recipe starts with perfectly boiled eggs. Keep in mind there are two egg settings as this ensures half-set and jammy set yolks. Be sure to read through the entire recipe before getting started–now let’s get into the details!

How to Cook Eggs for Deviled Eggs

  1. Prepare an ice bath.
  2. In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat.
  3. Once boiling, carefully add eggs using a spider strainer, then cover with a lid. Set a timer for 7 minutes and 30 seconds. Once the timer goes off, quickly transfer 4 eggs to the ice bath and restart the timer to 1 minute 30 seconds for the remaining two eggs cooking. Once the timer goes off, add the remaining two eggs to the ice bath. Leave eggs to cool for 10 minutes.
  4. Once eggs are completely cooled, about Carefully peel eggs, then slice lengthwise. Remove the yolks and place them in a separate bowl. Place egg whites on a plate or platter.
deviled eggs without garnish

Carbonara Deviled Egg Filling

  1. Add 1 tablespoon avocado oil to a skillet over medium-high heat. Add guanciale (or pancetta) and cook until crispy, keeping a consistent stir.
  2. Carefully transfer the cooked guanciale to a paper towel-lined plate, reserving most of the oil in the skillet. Set meat aside, and keep the oil warm in skillet.
  3. Mash yolks with a fork then add mayonnaise, dijon, coarse black pepper, pecorino, parmigiano, creme fraiche, and a pinch of salt (or to taste, keep in mind guanciale is salty and will be added as a garnish). Add 1 teaspoon of warm reserved oil from the skillet. Fold until combined.
  4. Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with freshly cracked black pepper, freshly grated parmesan, and guanciale. Enjoy!
close up view of a few deviled eggs on a plate

Tips for the Best Deviled Egg Recipe

  • Do not overcook your boiled eggs. Otherwise, they’ll be dry with a greenish tint. Instead, monitor the cooking time and immediately submerge the eggs in an ice bath to halt further cooking.
  • Don’t skip the apple cider vinegar when boiling eggs. This makes it easier to crack and peel the eggs. If you don’t have vinegar, use older eggs because they’re easier to peel.
  • Taste test the filling before assembling your deviled eggs. Adjust the ingredients ratio based on your taste.
carbonara deviled eggs

Frequently Asked Questions

Is it better to make deviled eggs the day before or the day of?

This is a great recipe to make up to 1 day in advance for convenience. Prepare the filling and store it in an airtight container in the fridge, refrigerating the boiled egg white halves in a separate container. Assemble and garnish just before serving.

What happens if you put too much mayo in deviled eggs?

If you add too much mayo to your deviled eggs, you can offset it by adding more egg yolks to the mixture. You can also try adding more mustard to balance the taste.

What’s the ingredients for deviled eggs?

The basic ingredients for classic deviled eggs include hard-boiled eggs, mayonnaise, mustard, salt, and pepper.

What is the best way to mash yolks for deviled eggs?

The best way to mash yolks for deviled eggs is to use a fork. After boiling and halving the eggs, carefully remove the yolks and place them in a bowl. Then, use a fork to mash the yolks until they reach a smooth consistency before adding other ingredients to the filling mixture. Conversely, you can also use a hand mixer for more of a whipped filling.

overhead view of plated deviled eggs

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plate of carbonara deviled eggs

Best Deviled Egg Recipe

The best deviled egg recipe takes the traditional appetizer to new heights with a creamy carbonara filling that's incredibly savory. Elevate your next gathering with these indulgent deviled eggs, featuring a rich blend of parmigiano reggiano, pecorino romano, and crispy pancetta for a decadent twist on a beloved favorite.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 deviled eggs
Author Jeri Mobley-Arias
Course Appetizer, Side Dish
Cuisine American, Italian

Equipment

  • Medium Saucepan
  • Spider strainer
  • Microplane Grater
  • Mixing bowl

Ingredients

Eggs

  • 6 large eggs
  • 2 tablespoons apple cider vinegar
  • teaspoons kosher salt, Diamond Crystal

Carbona Deviled Egg Filling

  • tbsp mayonnaise
  • ½ cup parmigiano reggiano, freshly grated with a microplane grater
  • tablespoons pecorino romano, freshly grated with a microplane grater
  • 2 teaspoons creme fraiche, or sour cream, full-fat
  • 1 teaspoon dijon mustard
  • ¾ teaspoons coarse black pepper
  • kosher salt, to taste, Diamond Crystal

For Garnish

  • packed cup guanicale or pancetta, finely chopped
  • ¼ cup parmigiano reggiano, freshly grated with a microplane grater
  • freshly cracked black pepper, to taste

Instructions

Eggs

  • Prepare an ice bath.
  • In a medium saucepan, add 5 cups of water, apple cider vinegar, and salt. Cover and bring to a boil over high heat.
  • Once boiling, carefully add eggs using a spider strainer, then cover with a lid. Set a timer for 7 minutes and 30 seconds. Once the timer goes off, transfer 4 eggs to the ice bath and restart the timer to 1 minute 30 seconds for the remaining two eggs cooking. Once the timer goes off, add the remaining two eggs to the ice bath. Leave eggs to cool for 10 minutes.
  • Once eggs are completely cooled, about Carefully peel eggs, then slice lengthwise. Remove the yolks and place them in a separate bowl. Place egg whites on a plate or platter.

Carbonara Deviled Egg Filling and Garnish

  • Add 1 tablespoon avocado oil to a skillet over medium-high heat. Add guanciale (or pancetta) and cook until crispy, keeping a consistent stir.
  • Carefully transfer the cooked guanciale to a paper towel-lined plate, reserving most of the oil in the skillet. Set meat aside, and keep the oil warm in skillet.
  • Mash yolks with a fork then add mayonnaise, dijon, coarse black pepper, pecorino, parmigiano, creme fraiche, and a pinch of salt (or to taste, keep in mind guanciale is salty and will be added as a garnish). Add 1 teaspoon of warm reserved oil from the skillet. Fold until combined.
  • Place creamy filling into a sandwich-sized ziplock bag and trim a small end off. Pipe filling into each cavity of the eggs. Garnish with freshly cracked black pepper, freshly grated parmesan, and guanciale. Enjoy!
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plate of carbonara deviled eggs

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jeri-mobley

Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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