Deviled Eggs
This recipe was contributed by Chef Hunter Dudley of Merkin Vineyards.
Chef Hunter is a Phoenix native whose culinary journey began 20 years ago. He has lent his expertise to both the front of the house as well as the back of the house in top restaurant and catering companies across America. Chef has a deep appreciation for indigenous ingredients from his home state and strives to see his cuisine through an Arizona lens. He took over the reins of Merkin Vineyards in the spring of 2025 after returning home from a chef role at Highlands in Detroit, Michigan. He oversees all restaurant and catering operations along with managing a farm team that grows specifically what produce he desires for his seasonal menus.
Ingredients
- 12 eggs, hard-boiled, peeled, and cut in half lengthwise
- 8 ounces pancetta, diced
- 2 cloves garlic, minced
- 1 egg yolk
- 1½ tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 4 tablespoons canola oil
- 2 tablespoons reserved pancetta oil
- 5 ounces Pecorino Romano cheese, finely grated
- Fresh chives
- Espelette chile (or 3 teaspoons paprika with 1 teaspoon cayenne)
Instructions
- In a small skillet over medium heat, cook pancetta until crisp, 5–10 minutes. Strain and reserve oil. Place crisped pancetta on a paper-towel-lined plate and set aside.
- Aioli: Add 1 teaspoon of the reserved pancetta oil and minced garlic to a small skillet. Sauté over medium heat until light brown. Place in food processor. Add egg yolk, Dijon mustard, and lemon juice. Blend. Slowly drizzle canola oil and pancetta oil to emulsify to a thick consistency. Set aside in a bowl.
- Filling: Place the hard-boiled egg yolks, 2 tablespoons of rendered pancetta fat, and 4 tablespoons cheese in food processor and blend until smooth. Add aioli and blend. If filling is too thick, add 1–2 tablespoons water to desired consistency. Put filling in piping bag and pipe into egg white halves. Chill.
- Pecorino frico: To make the cheese crisps, spread 8 tablespoons cheese in 4 (2-inch) rounds on a parchment-covered sheet pan. Bake at 350°F until golden brown, about 10 minutes. Once cool, they will have a cracker-like consistency. Break apart. (Store in airtight container for up to 2 days.)
- Garnish eggs with chopped chives, rendered pancetta, a sprinkle of espelette, and Pecorino frico.
