Wondering what to do with all the leftover dyed eggs? Good Heat Chef Chris Vizzina offers a refreshing twist to our Southern traditions with an old Sicilian recipe.
Mediterranean Egg Salad with Pancetta, Sicilian Green Olives and Gorgonzola Cheese
8 thin slices of pancetta
9 jumbo eggs
1 cup celery, chopped (including leaves)
1 medium onion diced finely
9 large colossal Sicilian olives with pimentos
3 tbs. fresh chives, finely sliced
2 tbs. fresh Italian flat leaf parsley, washed and chopped
1 tbs. fresh dill, chopped finely
3 tbs. Gorgonzola cheese, crumbled
Freshly cracked black pepper and sea salt to taste
Preheat oven to 400⁰ F. Spray baking sheet with olive oil. Bake pancetta for 15 minutes or until crisp. Remove and let cool before breaking into small pieces.
Chop/dice eggs, celery, onion, garlic, green olives, chives, Italian parsley and dill and mix with cheese. Fold in mayonnaise, salt and pepper. Blend in crumbled pancetta pieces.
Serve on either Ciabatta or Italian bread with lettuce. Also good served on a fresh bed of romaine lettuce. Garnish with green olives.