Hard boiled eggs, peeled and cut in half length-wise 1 Tablespoon olive oil 2 Tablespoons chopped shallots 2 ounces pancetta, chopped 1/4 teaspoon red pepper flakes *Gf mayonnaise, as needed Salt as needed Fresh ground white pepper
Preparing hard boiled eggs: Use room temperature eggs. Bring a 2 quart sauté pan of water to a boil. Remove pan from heat and add a generous amount of salt to pan. With a spoon gently lower eggs, one at a time, into water. Roll each egg across pan to opposite side to center yolk.
Return pan to heat and bring it back to a boil. Cook eggs at a moderate boil for 10-12 minutes. When done immediately pour off hot water and fill pan with cold tap water and ice cubes; cooling eggs completely.
Stuffing eggs: Grate egg yolks into a bowl.
Add oil to a medium skillet over medium-high heat. When hot, add shallots and pancetta and saute until pancetta is just crisp and shallots are softened. Remove from skillet and let cool. Add pancetta mixture and red pepper flakes to grated yolks. Blend in enough mayonnaise to bind mixture, stirring gently. Season to taste with salt and pepper.
Spoon filling into egg white shells. Sprinkle a little red pepper flakes for garnish and serve.
*We prefer our own homemade mayonnaise: 1 whole egg 1 teaspoon gf stone-ground mustard 1 Tablespoon lemon juice 1/2 teaspoon salt fresh ground white pepper dash of cayenne 1 cup vegetable oil
Add all the ingredients to a food processor or blender except the oil. Blend briefly. With the motor running add the oil in a slow, thin, steady stream. After the mayonnaise is made, correct the seasoning to taste.