Cacio e Pepe Deviled Eggs
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Level up your favorite springtime appetizer this year. These salty delights will be perfect on your Easter table or at a bridal shower brunch.
Author:Nicole Stover
Ingredients
1 dozen hard boiled eggs
½ cup Duke’s Mayonnaise
2 ½ tsp lemon juice
2 tsp Dijon mustard
1 Tbsp freshly cracked black pepper, plus extra for garnish
¼ tsp garlic powder
¼ tsp kosher salt, or to taste
1/3 cup Pecorino-Romano, finely grated (may substitute with Parmigiano-Reggiano) plus extra for garnish
Fresh chives or basil for garnish, optional
Directions
For standing deviled eggs, trim a small layer off of the bottom of an egg. Trim 1/3 off the top. Gently squeeze out the yolk, or use a small melon baller or teaspoon. Place the yolks in a bowl and the whites on a serving tray.
Use a fork to break up the yolks. Add the Duke’s, lemon juice, mustard, black pepper, salt, and garlic powder. Keep mashing until smooth and creamy.
Fold in the Pecorino-Romano. Taste and adjust seasoning if needed.
Transfer the yolk mixture to a plastic zip top bag, snipping the corner, or a piping bag.
Carefully fill each egg white with the mixture.
Garnish with additional freshly grated Pecorino-Romano cheese, black pepper, and herbs if desired.
Recipe Note
1. For standing deviled eggs, the yolk may have settled more at the bottom of the egg. When you trim off the bottom and find the yolk, make that the end you trim 1/3 off of, and just trim a small slice off the top.
2. This same recipe can be made with traditional halved hard boiled eggs creating 24 deviled eggs.
