Place eggs in a medium saucepan and fill with cold water until eggs are just covered. Put on stove covered over high heat until the water begins to boil. Set a timer for 12 minutes. When eggs are done, drain them and put them in a bowl of cold water for 5 minutes. Once eggs are cooled, gently knock eggs against counter top and then roll gently to release the shells. Peel eggs and set aside.
TIP: By placing the eggs in cold water and then bringing the water up to a boil, you will prevent the eggs from cracking.
Cook diced pancetta in a small skillet over medium-low heat until crispy. Drain on paper towel.
Cut eggs in half lengthwise and scoop out the yolks into a mixing bowl. Set egg whites on a serving tray garnished with fresh arugula leaves.
Using an electric mixer combine egg yolks, mayonnaise, mustard, vinegar, garlic and basil until creamy.
Spoon mixture into egg whites or, if you have a pastry bag and tips, spoon the mixture into the pastry bag and pipe into egg whites for a more elegant presentation.
TIP: When using a pastry bag, fold the top of the bag over your hand or over a glass before filling. This will keep the messiness to a minimum. Once the mixture has been added to the bag, bring up the edges of the bag and give the bag a good twist to get the contents to move all the way to the bottom of the bag.
Top eggs with diced pancetta and garnish each egg with a small basil leaf.
