Pesto Deviled Eggs w/ Crispy Pancetta (Green Eggs & Ham)


Deviled eggs get an upgrade with pesto and ricotta and are topped off with crispy pancetta bits.


Dr. Seuss is a genius with so many pearl of wisdom he offers through seemingly simple stories. Green Eggs and Ham is all about being open minded to trying new things. This character continuously refuses green eggs and ham offered to him by Sam-I-am but eventually gives into the pestering, and discovers that he does in fact like green eggs and ham. I know this little tale is geared towards children, and you can often times see parents asking their kids how they know they don’t like things they haven’t even tried. However how many times in life do we claim to not like things we have never tried, even as adults? Although these “things” can be food, they can also be anything ranging from styles of clothing, certain leisure activities, different lifestyles, a variety of physical acitivies, etc. How many times have you not tried something for fear of failure or simply for fear of not liking it? Well, take a little advice from the great Dr. Seuss, and just give it a try. You may love it, you may fail at it, you may not be affected by it, or it may just change your life. You’ll never know if you like green eggs and ham if you don’t taste it! 


A little note about boiled eggs. There are all sorts of tips and tricks out there to get the perfect boiled egg. Whatever method you like and have found to be successful for you, use that one. I add my eggs to a big pot, cover them with cold water, put it over medium-high heat until it comes to a boil. Once the water is boiling, I cover the pot, remove it from the heat, and let it sit there for 14 minutes. Once the 14 minutes is up, I put the eggs in an ice bath to stop the cooking process. I will say that some boiled eggs come out weirdly or don’t peel as nicely, so if you need 24 deviled eggs, I would boil a few extra eggs just in case.



Pesto and ricotta. Pesto adds a wonderful flavor to the deviled eggs- all that basil and garlic is amazing on just about anything. You can make your own pesto or use one from the store. Ricotta cheeses is what gives lasagna that distinct flavor/texture, and it adds that same trait to these deviled eggs. I added mayonnaise as well because I found the mixture to be a little dry, so the mayo gives it that fatty moisture element.


What can make these things better? These wonderful little pesto deviled eggs are topped with crispy pancetta. This is the perfect topping, not only because it works with the green eggs and ham theme, but also because the salty flavor and crispy texture work so well with the rest of the dish.

These deviled eggs are great for bringing to an office potluck or garden party or St. Patricks day event or Christmas party or game day or a baby shower…etc. You get the point. You can bring it to any event, and it’ll be a hit!
I hope you enjoy these wonderful bites of amazing-ness as much as I did! Go try something new today! Hugs & kiss and all my best wishes!


Pesto Deviled Eggs w/ Crispy Pancetta (Green Eggs & Ham)
Yields 24
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. 12 eggs* (see note)
  2. 3/4 cup full fat ricotta cheese
  3. 1/2 cup mayonnaise
  4. 3-4 tbsp pesto, store-bought or homemade
  5. 1 tbsp oil
  6. 1/4 cup pancetta, diced
  7. salt and pepper
  8. green food coloring, optional
  1. Boil the eggs using whatever method you'd like. I put my eggs in a large pot and cover them with cold water. Put over medium to high heat until boiling. Once the water is boiling, remove pot from heat, cover with lid, and let is sit for 14 minutes.
  2. While the eggs are cooking, heat oil over medium heat. Place pancetta in the oil, and cook until crispy, stirring often. This should take about 5 minutes. Place cooked pancetta on paper towel to drain excess fat.
  3. Once the eggs are cooked, place them in an ice bath to stop the cooking process.
  4. Peel the eggs carefully, and cut in half lengthwise. Remove all yolks using a spoon. Cream the egg yolks into a smooth mixture using a fork or food processor. Make sure there are no lumps (otherwise it will clog your piping tip).
  5. To the egg yolks, add ricotta cheese, mayonnaise, and pesto. Mix to combine. Add salt and pepper to taste. Add a couple drops of food coloring if you'd like to make the green really stand out.
  6. Put your pesto mixture in a piping bag or ziplock bag (with a star tip to make it look extra fancy). Pipe mixture into boiled eggs whites, and top with crispy pancetta.
  1. *You may want to boil a few extra eggs in case some of them don't look good after boiling and peeling
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