6 Hard-boiled eggs
2 TBS Mayonnaise
1 ½ tsp Yellow or spicy brown mustard
½ tsp Lemon juice, freshly squeezed (1/2 lemon)
1 TBS Ranch dressing
½ tsp Paprika
3 TBS Chives, finely chopped
Pre-heat oven to 350 degrees. Place pancetta slices on a parchment lined baking sheet. Bake for 10 minutes or until pancetta becomes crispy but not burnt. Chop & set aside.
While pancetta is crisping, slice hard boiled eggs in half. Carefully scoop out the yolks and place in a medium sized mixing bowl. Add in the mustard, mayonnaise, lemon juice, ranch and paprika. Mix until all ingredients are combined.
Using a small table spoon, place the yolk mixture into the egg whites evenly.
Sprinkle with chives & pancetta and serve.