Makes: 4-6 servings
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

BLOG DK6 A2676

Recipe Development, Photography and Food Styling by: Quin Liburd


2 ounces diced pancetta, cooked
8 large eggs, hard boiled and sliced in half
⅓ cup Sir Kensington’s Organic Mayonnaise
1 tablespoon Sir Kensington’s Spicy Brown Mustard
1 teaspoon apple cider vinegar
Salt/Pepper, to taste
Smoked paprika, for garnishing


  1. Cook pancetta according to package directions and then set aside on a paper towel.
  2. In a medium-sized bowl, carefully empty hard-boiled egg yolks into the bowl.
  3. Lay the egg white portions onto a platter and set aside.
  4. In the egg yolk bowl: add mayonnaise, spicy brown mustard, and apple cider vinegar, and mix well to thoroughly combine. Taste and season the mixture with salt/pepper.
  5. Empty egg yolk mixture into a piping bag or a small plastic bag with the tip of the bag cut to pipe the filling into the prepared egg whites.
  6. Garnish deviled eggs with a light sprinkling of smoked paprika and prepared pancetta pieces. Serve immediately and enjoy.