Recipe: Hoppy Deviled Eggs - Brooklyn Brew Shop

Hoppy Deviled Eggs

Updated on March 22, 2016

Recipe: Hoppy Deviled Eggs

Deviled Eggs, when people remember their existence in the pantheon of appetizers, are the hero of any dinner party. Despite being part of the finger food group, they're perfectly filling — at least enough to keep the crowd happy until dinner time. They're also super easy to whip up. We like to put our usual spin on these sinful hors d'oeuvres with an Everyday IPA, adding a bright, citrusy kick on top of each creamy bite. We suggest pairing your Hoppy Deviled eggs with a bright IPA, as the beer will cut right through the creaminess of the egg. A microplaning of a hops adds a layer of floral aroma to the dish, making the eggs feel right at home with a citrus-packed IPA.

What You Need

  • 12 eggs, hard boiled and peeled
  • 1/2 cup mayonnaise
  • 3 tablespoons Everyday IPA (or another citrusy craft IPA)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, freshly grated
  • 2 hop pellets (we like to to use bright citrus-foward varietals like Centennial, Cascade and Chinook)

What You Do

  1. Slice the eggs in half lengthwise. Separating the yolks from the egg whites. Set egg whites aside.
  2. In a blender add yolks, mayonnaise, beer, salt and pepper; blend on high until smooth (about 1 minute).
  3. Fill a pastry bag (or a ziplock bag with a corner cut off) with yolk mixture. Pipe into egg whites.
  4. Using a microplane, grate hop pellets over deviled eggs. Enjoy!