To boil your eggs, add them to a pot of cold water with a few pinches of salt and bring to high boil. After 2 mins remove the pot from the heat and cover with the top. Let the eggs sit in the hot water for about 10-12 minutes and then drain water and put the eggs in a ice bath.
While the eggs are cooking, crisp up the pancetta in a non-stick pain over medium heat for about 3-4 minutes on each side and set aside. Using the same pan, wipe out the oil and heat over medium heat. Sprinkle a little cheese unto the pan to create small disks. Let them cook for about 2 mins on each side or until crisp and golden brown.
Once you have cut your eggs in half, remove the yolk and put it in a medium bowl. Using a fork, mix together with mayo, mustard, jalapeno, scallions and salt and pepper to taste. Scoop off the yolk mixture and fill each egg. Top with pancetta pieces and cheese crisp halves and you are ready to serve.
After you drain your water, shake the pot to crack the eggs a bit put them in an ice bath to allow the membrane to separate from shell for easier peeling.
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