Mediterranean Egg Salad with Pancetta, Green Olives & Gorgonzola

Step 1

Preheat oven to 400 degrees.

Step 2

Spray a baking sheet with olive oil cooking spray.

Step 3

Lay the pancetta slices in one layer on the baking sheet and bake for 15 minutes until brown and crispy.

Step 4

When finished baking, allow pancetta to cool and then chop it up into small pieces.

Step 5

Gently place eggs in a medium pot.

Step 6

Fill with water.

Step 7

Bring to a boil.

Step 8

Boil for 10 minutes only so that the yolks do not develope a greenish-blue outer ring color.

Step 9

One by one, crack eggs and run (individually) under cold running water while peeling off the shell.

Step 10

Cool eggs in sealed container or plastic bag in frig.

Step 11

Chop/dice all eggs, celery, onion, garlic, green olives, chives, Italian parsley, and dill; mix well.

Step 12

Mix in the gorgonzola cheese.

Step 13

Gently mix in mayonnaise, salt and pepper.

Step 14

Blend in the crumbled pancetta.

Step 15

Serve with lettuce on very fresh, soft white bread for a sandwich or on a bed of lettuce for a salad.

Step 16

Garnish with green olives.