Pancetta Deviled Eggs with Caviar*

Who doesn't LOVE deviled eggs?! And the tasty pancetta and salty caviar add a little touch of elegance!!
(makes 12)

4 oz. pancetta, diced
6 large hard-boiled eggs, peeled and halved
3 T. mayonnaise
2 t. Dijon mustard
1/4 t. kosher* salt
Pinch cayenne (optional*)
Smoked paprika
Chopped chives
2 oz. black caviar*

Heat a large skillet over med. heat. Add the pancetta and cook, stirring occasionally, until crisp and brown, 8-10 min. Using a slotted spoon, remove the pancetta from the pan and set aside to drain on paper towels*. Scoop the egg yolks into a small food processor fitted with the steel blade. Add the mayo., mustard, cayenne - if using, and salt. Pulse until smooth. Stir in most of the pancetta, reserving a bit for garnish. Spoon the mixture back into the egg whites. Garnish the eggs with the remaining pancetta, a sprinkle of smoked paprika, and chopped chives. Top with a few caviar morsels. Chill or serve immediately. If chilling, do not garnish until just before serving.

"The wonder of it all - just to think that Jesus loves me!!"

Love,

MM