Cacio Pepe Deviled Eggs
These Cacio e Pepe Deviled Eggs are everything you love about the traditional version, but with the salty, nutty punch of parmesan cheese and the warmth of freshly cracked black pepper. Oh, and the frico crisp on top? That’s a game changer.
Ingredients
Frico Crisp:
- 4 tablespoon grated parmesan cheese
Deviled Eggs:
- 6 eggs
- 4 tablespoon grated Parmesan cheese
- 3 tablespoon mayonnaise
- ½ teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Fresh cracked black pepper to taste
- Chopped chives for garnish
Instructions
- Boil the eggs: Fill a medium pot with enough water to cover the eggs. Bring to a boil, then gently add the eggs. Boil for 12 minutes, then immediately transfer the eggs to an ice bath or bowl of cold water to stop the cooking.
- Make the frico crisp: While the eggs boil, heat a small skillet over medium heat. Sprinkle 4 tablespoons of parmesan cheese into the skillet in an even, thin layer. Let it cook undisturbed for 3–4 minutes, until the bottom and edges turn golden and crisp. Remove from heat and let cool completely while you work on the deviled eggs.
- Prepare the filling: Peel the cooled eggs and slice each in half lengthwise. Gently pop the yolks into a mixing bowl. For an ultra-smooth filling, press the yolks through a fine mesh sieve. Add the Dijon mustard, mayonnaise, garlic powder, kosher salt, remaining parmesan cheese, and a few generous twists of black pepper. Mix until fully combined. Taste and adjust seasoning as desired.
- Fill the eggs: Spoon the filling into a piping bag or a zip-top bag with the corner snipped. Pipe the yolk mixture into each egg white half.
- Top, garnish, and serve: Break the cooled frico crisp into small shards and place one piece on each deviled egg. Finish with extra black pepper, a tiny sprinkle of parmesan, and chopped chives if using. Serve and enjoy!
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