Devil is in the details
As a cook, there’s nothing better than converting the non-believers. I’m talking about the moment when someone says “I don’t like (insert food item),” tries your variation anyway, and becomes wide-eyed with surprise and delight. “I DO like (previously detested food item)!”
My Italian take on deviled eggs elicited this response. The potentially disastrous ingredient combination wasn’t lost on me—but I pushed ahead, mixed the yolks anyway, and came out with finger-food gold. You won’t be embarrassed to show up at your next party with these babies—even if they are in one of those ridiculous pastel-colored deviled-egg carriers.
Uovas Diavolos (Italian-style deviled eggs)
A dozen hard boiled eggs
1/2 cup mayo
1/4 cup pesto
1/4 cup grated parmesan cheese
Salt and pepper to taste
cooked pancetta for garnish
Peel and halve your hard-boiled eggs. Carefully remove the yolks and place in a bowl. Mix in all other ingredients. Careful when salting to taste—consider the fact that pancetta is very salty, and you’ll be topping your eggs with it. Pipe yolk mix into egg white halves and top with pancetta (cooked to crispy beforehand in a skillet—be sure it is cooled before topping eggs).