Cacio e Pepe Deviled Eggs
If you’re looking for a recipe for deviled eggs this season, you’ve come to the right place
If your family is anything like mine, deviled eggs are a staple this time of year, and for good reason. They offer an easy canvas for creative interpretation and individual flair - as evident by the 62,000,000 results a simple Google search will yield. Much like chocolate chip cookies, you may already have a go-to recipe you love.
Instead, I present to you an entirely new proposition. Here we’re marrying the classic comfort of deviled eggs and the timeless, bold flavors of cacio e pepe. The real star, however, is the satisfying crunch from the golden, crispy breadcrumbs seasoned with a generous helping of cracked black pepper that goes on top.
The result? A delicious, approachable snack that’s perfect for your Easter table or to nibble on while your lamb finishes roasting in the oven. I especially love that this recipe pays homage to proper cacio e pepe not just through ingredients, but through method. It calls for just a handful of pantry ingredients and is ready in under an hour. Garnish them with chives, pea tendrils (as I have), or vibrant edible flowers for a creamy, crunchy, peppery crowd-pleaser.
Ingredients:
10 large eggs
⅓ cup finely grated Pecorino Romano
⅓ cup finely grated Parmigiano-Reggiano
Slightly stale sourdough bread
Extra virgin olive oil for drizzling
Flaky salt
1 tbsp freshly cracked black pepper, plus more for finishing
Method:
Hard cook your eggs: place eggs in a medium saucepan and cover with cold water. Turn to medium-high heat and bring water to a gentle boil. Once boiling, turn off the heat and cover with a lid, and let sit for 12 minutes. Transfer eggs to a bowl of ice and water and allow them to cool for 5 minutes. Peel and place them in the refrigerator for at least 15 minutes.
Prepare the filling: While the eggs are cooling in the refrigerator, place both grated cheeses in a mixing bowl. Transfer ¾ cup of the hot cooking water into the bowl and whisk vigorously until the cheese has melted and the mixture becomes a thin paste. Set aside.
Toast your breadcrumbs: Preheat the oven to 350 degrees. Tear your bread into small pieces and place on a parchment-lined sheet pan. You’ll need about a cup of shaggy bread. Drizzle with a generous helping of olive oil, flakey salt, and a teaspoon of freshly ground pepper (more depending on preference). Spread the pieces so there is an even layer and bake for 15-18 minutes, tossing halfway, until toasted and golden brown. The length of time will depend on how dry your bread is - if fresh, they’ll need more time.
Once the bread pieces are toasted, transfer them to a food processor and gently pulse so they result in large, course breadcrumbs (this can also be done by hand).
Assemble: Take the eggs out of the refrigerator and slice lengthwise. Carefully remove the yolks and add them to the cheese mixture. Whisk until combined into a thick paste. Using a spoon, cover the eggs white with a heaping spoonful of the mixture, about 1 ½ tablespoons. Sprinkle a generous helping of the breadcrumbs on top and season with a more black pepper. Transfer for a serving dish and garnish with your choice of chives, parsley, or edible flowers.