Cacio e Pepe Deviled Eggs

Cacio e Pepe Deviled Eggs

from dukesmayo.com

Level up your favorite springtime appetizer this year. These salty delights will be perfect on your Easter table or at a bridal shower brunch.

Ingredients

  • 1dozen hard boiled eggs
  • ½ cupduke’s mayonnaise
  • 2 ½ tsplemon juice
  • 2 tspdijon mustard
  • 1 tbspfreshly cracked black pepper, plus extra for garnish
  • ¼ tspgarlic powder
  • ¼ tspkosher salt, or to taste
  • ⅓ cuppecorino-romano, finely grated (may substitute with parmigiano-reggiano) plus extra for garnish
  • fresh chives or basil for garnish, optional

Directions

  1. 1

    For standing deviled eggs, trim a small layer off of the bottom of an egg. Trim 1/3 off the top. Gently squeeze out the yolk, or use a small melon baller or teaspoon. Place the yolks in a bowl and the whites on a serving tray.

  2. 2

    Use a fork to break up the yolks. Add the Duke’s, lemon juice, mustard, black pepper, salt, and garlic powder. Keep mashing until smooth and creamy.

  3. 3

    Fold in the Pecorino-Romano. Taste and adjust seasoning if needed.

  4. 4

    Transfer the yolk mixture to a plastic zip top bag, snipping the corner, or a piping bag.

  5. 5

    Carefully fill each egg white with the mixture.

  6. 6

    Garnish with additional freshly grated Pecorino-Romano cheese, black pepper, and herbs if desired.