Stuffed Eggs with Crispy Pancetta
These filled eggs with crispy pancetta are a delicious, easy snack for brunch. With this recipe you can make a total of 12 half filled eggs.
Boil the eggs in plenty of boiling water for about 8 minutes. Refresh them under cold water and peel the eggs.
Meanwhile, heat a frying pan without oil and fry the pancetta slices until crispy and brown. Drain on a paper towel and break into small pieces.
Using a sharp knife, cut the eggs in half lengthwise. Carefully remove the yolk with the tip of a knife and mash the yolk in a bowl. Mix this with the mayonnaise, Chives and salt and pepper to taste.
Fill the hollowed-out eggs with the egg mixture. Garnish with the Paprika powder and fried pieces of pancetta.