Cacio e Pepe Deviled Eggs
A sophisticated Italian-inspired twist on classic deviled eggs featuring goat cheese, Pecorino Romano, and freshly cracked black pepper for a rich, savory bite.
Ingredients
Ingredient quantities shown in U.S. units.
Component 1
- 66Eggs
- 1 tsp3gBlack pepper, freshly cracked
- ¼ cup60gMayonnaise
- ½ cup50gPecorino Romano, finely grated
- ½ tsp3gDijon mustard
- 2 Tbsp30gGoat cheese
- pinchpinchSalt
Assembly
- To tasteTo tastePecorino Romano, finely grated
- To tasteTo tasteBlack pepper, freshly cracked, toasted
- To tasteTo tasteFlaky sea salt
Special Equipment
- Piping bag with star tip (optional)
- Microplane
- Food processor
Method
Preparation
- Hard boil the eggs by first bringing a pot of water to a rolling boil. Carefully lower the eggs into the water and boil for 11–12 minutes. Transfer immediately to an ice bath to cool completely.
- While the eggs cool, add the freshly cracked black pepper to a small skillet over medium-low heat. Toast for 1–2 minutes until fragrant, then set aside, reserving a little extra for garnish.
- Peel the hard-boiled eggs and slice each in half. Gently remove the yolks and place them into a medium bowl. Set the egg whites aside on a serving platter.
- Place the egg yolks into a food processor along with the mayonnaise, finely grated pecorino romano, toasted black pepper, Dijon mustard, goat cheese, and a pinch of salt. Mix until creamy and fully combined and smooth. Feel free to add a tablespoon of water to ensure a smooth even filling.
- Pipe or spoon the yolk mixture evenly into the egg white halves. Garnish with additional grated Pecorino Romano, reserved toasted black pepper, and a sprinkle of flaky sea salt.