Chef Jeff Monsour, who honed his culinary prowess under Stephan Bogardus at Greenport’s The Halyard and previously led Windamere in Mattituck, now brings his refined skills to Penn Yan’s Main Deck in the Finger Lakes. Known for his sharp focus and innovative twists, Monsour recently delighted a lakeside crowd with his much-anticipated zesty carbonara deviled eggs this past holiday weekend.
“We like to put a little twist on our deviled eggs,” he shares, incorporating Tajín and a parmesan crisp for a unique, crunchy element. These aren’t your average deviled eggs; with crispy pancetta and a zesty kick, they’re a sophisticated take on the rich, savory essence of classic carbonara, reimagined as a genius, party-rocking summer bite.
For those impressive Parmesan crisps, the trick is simple: “You just take good, aged Parmesan and lay it on parchment paper, then slow bake it in the oven until it melts and becomes crispy. Let it cool and break it into pieces.”
When it comes to presentation, a piping bag is the pro choice, but don’t fret if you’re a home cook. “I use a piping bag just for presentation purposes for the restaurant,” Monsour explains. “If you don’t have that on hand, you can use a Ziploc bag with the tip cut off and just pipe it in.”
And for the perfect foundation? “Up here, we use eggs from Redgate Farm, a local farm right here in the Finger Lakes,” says Monsour. (Iacono Farms in East Hampton is a bit closer.)
These carbonara deviled eggs have been a big hit for Monsour: “It’s a little elevated twist on your classic, so there’s been a lot of positive feedback on the general restaurant menu. It’s just a quick little handheld bite, a small plate dish that goes well with most of the buffets and barbecues that we do outside.”
Finally, a crucial tip for home cooks: “Just make sure that you don’t over-boil your eggs because it’ll create a gray coating on the outside of the yolk, which will make your filling discolored.” The sweet spot? “Precisely 12 minutes,” says the chef.
Back here on the South Fork, you can find good-quality pancetta at Citarella in East Hampton, Bridgehampton and Southampton. Further west, Justin’s Chop Shop in Westhampton Beach is always a reliable source. Pair these carbonara deviled eggs with a bucket of local Montauk Wave Chasers on ice, or a bottle of Channing Daughters pinot grigio and you’ve got a great start to a waterfront, summer hang!
Zesty Carbonara Deviled Eggs
Ingredients
- 6 large eggs 1
- 1 tbsp neutral oil
- 1 oz pancetta, finely chopped
- 1/3 cup mayonnaise
- 1/4 tsp white vinegar
- 1/2 tsp Tajín spice mix
- 2 tbsp reserved pancetta fat
- freshly ground black pepper to taste
- 2 tbsp Pecorino Romano cheese, finely grated (plus more for serving)
Directions
- Pour about 1/2 inch of water into a medium pot and bring it to a simmer. Gently lower in the 6 eggs, cover, and cook on medium-low for 12 minutes. Meanwhile, get an ice bath ready in a large bowl. Once cooked, transfer the eggs to the ice bath and let them cool completely.
- Heat the oil in a medium skillet over medium heat. Add the finely chopped pancetta and cook for 5-7 minutes, stirring until it's browned and crispy. Remove the crispy pancetta with a slotted spoon and set aside. Pour the rendered fat into a heatproof container and let it cool.
- Carefully peel the cooled eggs, then slice them in half lengthwise. Scoop out the yolks into a medium bowl, setting the whites aside.
- To the yolks, add the mayonnaise, white vinegar, Tajín, 2 tablespoons of the cooled pancetta fat and black pepper. Using a handheld mixer, beat on medium speed for about 2 minutes until the mixture is light and fluffy. Gently fold in the 2 tablespoons of Pecorino Romano.
- Spoon the creamy filling back into the reserved egg white halves. For a polished look, you can pipe the filling using a piping bag or a resealable bag with one corner snipped off. Top each deviled egg with the crispy pancetta and a sprinkle of Pecorino Romano cheese. To recreate the ‘Main Deck’ style, carefully place a parmesan crisp on top.
- Serve immediately, or store them in an airtight container in the fridge for up to 3 days. Enjoy!
