Deviled Eggs with Pancetta and Tarragon

This caught my eye this morning in the paper, and I'll bet you receive RAVE reviews when you serve 'em:
(makes 24 pieces)

2 oz. pancetta or black forest ham*
12 hard-cooked eggs, cooled and peeled
2 T. chopped fresh tarragon, divided
1 T. chopped fresh garlic* chives
2 T. finely grated Parmigiano Reggiano, or Pecorino Romano*
1 T. Dijon mustard
2 T. sour cream, or plain Greek yogurt*
2 T. light* mayo
1 t. lemon juice
1 t. coarsely ground sea* salt
1 t. freshly ground pepper

Finely dice pancetta and cook in a skillet over med. heat til golden brown, about 5 mins. Drain and let cool.
Slice eggs into halves lengthwisee and scoop egg yolks into a bowl. Set whites aside. Add 1 T. tarragon and remaining ingredients to egg yolks and mix until thoroughly combined. Taste and adjust seasoning with S&P as needed. Spoon yolk mixture back into egg white halves and garnish with a sprinkle of remaining tarragon.

"Thoughts are the thermostat that regulates what we accomplish in life."

Have FUN today!!

Love,

MM