CACIO E PEPE DEVILED EGGS

Cacio e pepe is a beloved Italian pasta dish meaning “cheese and pepper.” It traditionally involves fresh-cracked black pepper with pecorino romano, pasta water and butter. We combined a classic dish with a modern twist.

• pastured eggs: these eggs are perfect for their vibrant orange-colored yolk and extra nutritional benefits.

• pecorino romano: A nutty Italian sheep’s milk cheese and it’s perfection paired with buttery creamy egg yolks. 

• dijon mustard: adds a depth of flavor to the dish

• Mayonnaise: use your favorite brand

• fresh thyme: brightens the dish and adds dimension.

• spices: mineral salt, freshly-cracked black pepper and granulated garlic flavor the deviled eggs. 

HOW TO MAKE

Begin by hard boiling your eggs in simmering water for about 12 minutes, then submerging them in an ice bath to stop the cooking process. You’ll need to peel off the shells and dry throughly. next, carefully slice the eggs in half vertically, wiping your knife with each cut to keep egg white clean. add the yolks to a small bowl or food processor and add remaining ingredients to make the filling. You will either need pipe or spoon them back into the egg white portion. Garnish the top with grated pecorino and fresh thyme then serve.

INGREDIENTS

• 12 large pastured eggs

• ½ cup avocado oil mayonnaise

• ½ cup pecorino romano finely grated

• ½ teaspoon dijon mustard

• ¼ teaspoon granulated garlic

• 2 tablespoons freshly-cracked black pepper

• ¼ teaspoon salt

• ½ teaspoon fresh thyme leaves plus more for garnish

INSTRUCTIONS

• Fill a large saucepan 3/4 of the way up with water and bring to a simmer over medium high heat. When water is simmering, very carefully lower your eggs in with a slotted spoon, careful so they don't crack. Simmer eggs over medium low heat for 12 minutes careful not to let water to boil.

• While eggs are cooking, prepare an ice bath. In a medium bowl, fill it with plenty of ice and water. When eggs are finished cooking, carefully transfer them with a slotted spoon into the ice bath. Set aside until completely cooled.

Peel eggs and run them under cool water to remove and shell fragments. Dry well. Slice each egg vertically, wiping your knife blade in between to keep whites clean. Transfer yolks to a medium bowl or food processor.

• Add in remaining ingredients and stir or blend together until very smooth and combined. Transfer mixture to a piping bag or plastic bag with the bottom corner snipped. Chill piping bag and egg whites on your serving platter until ice cold and ready to serve.

When ready to serve, remove platter of egg whites and piping bag from fridge. Gently pipe filling to fill up each egg white center.