Balsamic Deviled Eggs with Pancetta

Fry the pancetta in a large skillet over medium-high heat, until all of the pieces are dark in color, crispy on the edges, and most of the fat has been cooked away. Remove the pancetta from the skillet onto a plate covered with several paper towels; set aside.

Halve the hard boiled eggs lengthwise, and place the yolks into a food processor. Set the whites aside.

Add all of the remaining ingredients to the food processor, except for the pancetta. Puree until smooth. Reserve two teaspoons of the pancetta for garnishing the finished eggs, and add the remaining pancetta to the food processor. Pulse until well combined.

Spoon the egg mixture into a large Ziploc bag, snip the end off, and fill the hard-boiled egg whites. Garnish the filled eggs with the reserved pancetta.