Balsamic Deviled Eggs with Pancetta

Directions

1. 1
   Fry the pancetta in a large skillet over medium-high heat, until all of the pieces are dark in color, crispy on the edges, and most of the fat has been cooked away.
2. 2
   Remove the pancetta from the skillet onto a plate covered with several paper towels; set aside.
3. 3
   Halve the hard boiled eggs lengthwise, and place the yolks into a food processor.
4. 4
   Set the whites aside.
5. 5
   Add all of the remaining ingredients to the food processor, except for the pancetta.
6. 6
   Puree until smooth.
7. 7
   Reserve two teaspoons of the pancetta for garnishing the finished eggs, and add the remaining pancetta to the food processor.
8. 8
   Pulse until well combined.
9. 9
   Spoon the egg mixture into a large Ziploc bag, snip the end off, and fill the hard-boiled egg whites.
10. 10
    Garnish the filled eggs with the reserved pancetta.