Cacio e Pepe Deviled Eggs
cacio e pepe is a beloved italian pasta dish literally meaning “cheese and pepper.” it traditionally involves plenty of fresh-cracked black pepper with pecorino Romano, a nutty sheep’s milk cheese, butter and pasta water. I’ve fused the thought of this iconic dish with traditional deviled eggs for the perfect holiday treat. serve these cacio e Pepe deviled eggs with family and friends and the tray will disappear just as soon as you set it out.
the inspiration:
when brainstorming Friendsgiving recipe ideas, I wanted to update a nostalgic recipe with a refined twist. I immediately thought of deviled eggs then pondered flavor profiles of other dishes that would pair well with the rich, buttery egg yolk. my mind immediately went to cacio e pepe and the idea evolved from there! picked thyme and a touch of dijon add brightness to the traditional ingredients and a touch of decadence.
deviled egg ingredients:
- pastured eggs: I love choosing pastured eggs for their vibrant orange-colored yolk and extra nutritional benefits. this is my favorite brand.
- pecorino romano: is a hard, nutty and salty italian sheep’s milk cheese and it’s perfection paired with buttery creamy egg yolks.
- dijon mustard: adds a depth of flavor but doesn’t taste too mustard-like.
- avocado oil mayonnaise: I prefer the Chosen foods brand.
- fresh thyme: brightens the dish and adds dimension.
- spices: mineral salt, freshly-cracked black pepper and granulated garlic flavor the deviled eggs.
how to make:
these deviled eggs are simple to make and require just a bit of practice to pipe. begin by hard cooking your eggs in simmering water for about 12 minutes, then submerging them in an ice bath to stop the cooking process. you’ll peel them, run them under cool water to remove any shell fragments then dry well. next, carefully slice the eggs in half vertically, wiping your knife with each cut to keep egg white clean. Add the yolks to a small bowl or food processor and add remaining ingredients to make the filling. you’ll then either pipe or spoon them back into the egg white portion. garnish with more cracked black pepper, grated pecorino and fresh thyme then serve very cold.
serving inspiration:
here are a few menu serving ideas for these delightful deviled eggs:
- cocktail party: serve deviled eggs alongside my gf pigs in a blanket with truffled honey dijon, my eggplant parmesan flatbread and my salted caramel apple Rice Krispies.
- baby shower: serve deviled eggs alongside my leek, ham & gruyere strata with a colorful fruit salad and fresh bakery croissants with butter and jellies.
- sunday supper: serve deviled eggs alongside my mini marsala mushroom meatloaves with roasted fingerling potatoes and broccolini.
- autumn picnic: serve deviled eggs with my mom’s apple lemon tuna salad, Ina’s pesto pasta salad and my paleo pear berry muffins.
Cacio e Pepe Deviled Eggs
Ingredients
- 12 large pastured eggs
- ½ cup avocado oil mayonnaise
- ½ cup pecorino romano grated finely with a microplane, plus more to grate atop
- ½ teaspoon dijon mustard
- ¼ teaspoon granulated garlic
- 30 grinds of freshly-cracked black pepper
- ¼ teaspoon mineral salt
- ½ teaspoon fresh thyme leaves plus more for garnish
Instructions
- Fill a large saucepan 3/4 of the way up with water and bring to a simmer over medium high heat. When water is simmering, very carefully lower your eggs in with a slotted spoon, careful so they don't crack. Simmer eggs over medium low heat for 12 minutes careful not to let water to boil.
- While eggs are cooking, prepare an ice bath. In a medium bowl, fill it with plenty of ice and water. When eggs are finished cooking, carefully transfer them with a slotted spoon into the ice bath. Set aside until completely cooled.
- Peel eggs and run them under cool water to remove and shell fragments. Dry well. Slice each egg vertically, wiping your knife blade in between to keep whites clean. Transfer yolks to a medium bowl or food processor.
- Add in remaining ingredients and stir or blend together until very smooth and combined. Transfer mixture to a piping bag or plastic bag with the bottom corner snipped. Chill piping bag and egg whites on your serving platter until ice cold and ready to serve.
- When ready to serve, remove platter of egg whites and piping bag from fridge. Gently pipe filling to fill up each egg white center. You will have leftover egg whites for snacks. Garnish with plenty of finely grated pecorino romano, more fresh-cracked black pepper and picked thyme leaves. Enjoy!
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