Place the eggs in a large saucepan and cover with water. Heat over high until the water begins to boil. Cover the pan and turn the heat to low. Let the eggs cook for 1 minute. Turn the heat off, leaving the pot covered for an additional 14 minutes.
Alternatively, you could “hard bake” your eggs in the oven or even on the grill. To do this, simply preheat your oven or grill to 325°F (170°C, or gas mark 3) and place the eggs directly on the grill or oven grate (put a pan underneath them if you are using your oven in case they break). Let them cook for 30 minutes with the grill lid or oven door closed, and then carefully remove with tongs or oven mitts.
Once the eggs are cooked, chill them under cold running water. Once they are cool enough to handle, carefully crack the eggshells and remove. Return the eggs to a bowl of cold ice water to completely chill. Dry the eggs with a paper towel and slice in half lengthwise. Remove the yolks and put them in a large bowl and put the whites on a separate plate.
In a food processor, pulse the sun-dried tomatoes with the garlic and cayenne until finely chopped, then puree until smooth. Add the mayo and pulse just until blended. Mash the egg yolks with a fork and mix with the sun-dried tomato mayonnaise until well combined. Spoon the filling into the egg white halves, using a pastry piping bag if you want to get fancy.
Preheat the oven to 400°F (200°C, or gas mark 6). Drape the slices of pancetta over the sections of 2 upside-down muffin tins, place each tin on a baking sheet, and bake for 10 to 12 minutes, until crispy. Allow the pancetta cups to cool before filling each cup with a deviled egg. Garnish each cup with a few strands of basil and a small pinch of Himalayan salt.
Yield: 24 servings
Excerpted from Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire by Tony Federico and James William Phelan. Fair Winds Press, 2014.