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Devilled Eggs

Cream Cheese and Pancetta Surprise Devilled Eggs


Devilled eggs are a party favourite, yes, they’re a legacy from the 70s party scene but they’ve stood the test of time for a reason – they’re delicious.

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 15 mins
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12 extra large free-range eggs
3 Tbsp (45 ml) cream cheese
2 Tbsp (30 ml) mayonnaise
2 tsp (5 ml) dijon mustard
a squeeze of lemon juice
2 Tbsp (30 ml) chives, chopped

Pancetta and Garnish

100 g pancetta
1 Tbsp (15 ml) chives for topping
sea salt and fresh ground pepper

You’ll Need

a large bowl with ice and water
a piping bag


Place the eggs into a medium-size pot. Half fill with cold water and place it over high heat with the lid on. Bring the water to a rolling boil then remove the pot from the heat and let it sit with the lid on for 11 minutes. Pop the eggs into the ice water to stop the cooking process. Once the eggs have cooled, peel them carefully and slice in half across the length.

Carefully scoop out the yolks and pop into a mixing bowl. Add the cream cheese, mayonnaise, mustard and lemon juice and mix well to combine. Blitz the mixture with a hand blender until it reaches a smooth consistency.

Season with salt and pepper, then stir in the 2 tablespoons of chopped chives. Spoon the mixture into the piping bag and pop it into the fridge while you fry the pancetta.


Layer the pancetta into a cold non-stick pan and place it over medium-high heat. Cook the pancetta, turning frequently until crisp. Drain on a piece of kitchen towel and leave to cool. Roughly chop the pancetta.

Place a few pieces of chopped pancetta into each egg white casing and then pipe in the yolk filling. Top with a sprinkle of chopped chives and serve.