Think of these deviled eggs as a bite-sized version of your favorite pasta. Inspired by the bold, simple flavors of Cacio e Pepe, they’re loaded with Pecorino-Romano and freshly cracked black pepper. It’s a fun, savory twist that feels fancy without being fussy.
If you love the simplicity of Cacio e Pepe pasta, you’ll love this deviled egg version. It’s a fun way to mix up your usual party spread with something unexpected but still totally approachable. These come together quickly and will definitely stand out on any appetizer table.
Helpful Tips
- Use freshly cracked black pepper, not pre-ground, for the best flavor and a little texture.
- Finely grate the Pecorino so it blends smoothly into the filling.
- Garnish right before serving to keep the toppings looking fresh and sharp.
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Cacio e Pepe Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- ½ tablespoon freshly cracked black pepper plus extra for garnish
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- 1/4 cup Pecorino-Romano finely grated, plus extra for garnish
- Fresh chives for garnish
Instructions
- Set your cold eggs in cold water in a pot and bring to a boil. Lower the heat, and let the eggs simmer for 10 minutes. When done, remove the eggs from the pot and set in a bowl of ice water to cool for 15 minutes.
- Peel the eggs. Cut them in half lengthwise.
- Cut the boiled eggs in half lengthwise. Pop the yolks out into a bowl. Set the egg whites on a platter.
- Mash yolks with a fork until crumbly, then mix in mayonnaise, lemon juice, Dijon mustard, black pepper, garlic powder, salt, and Pecorino-Romano.
- Transfer to a piping bag (or Ziploc with the tip cut off) and pipe into each egg white, slightly overfilling.
- Top with extra Pecorino-Romano cheese and black pepper.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.