Beer Cheese Deviled Eggs. Photo by Theresa Stanley
Recipe by Chef Allison Davis, Wild Thyme Cooking School
May is a great time to be a Kentuckian – from Derby parties to backyard barbecues, Southern hospitality is at its finest. Deviled eggs are a quintessential dish that many Southerners wouldn’t think of hosting a gathering without, and this variation infuses another zesty Southern staple: beer cheese. Chef Allison Davis shares her “go to” party recipe, with some pro tips on creating the perfect boiled egg. Bon Appetit!
Perfect Hard-Boiled Eggs
Place the eggs in a large pot and cover with cold water. Put the stove on a high heat and bring to a boil. Turn off heat and let eggs sit in hot water for 10-12 minutes. Rinse under cold water and begin to peel.
Beer Cheese Deviled Eggs Ingredients:
• 1 dozen hard-boiled eggs
• 1/4 cup of hot beer cheese
• 2 tablespoons Dijon mustard
• Pinch of salt
• 1 teaspoon sugar
• 1 teaspoon lemon juice
• 1/4 teaspoon white pepper
• Green onions, sliced diagonally (garnish)
• Paprika (optional, for dusting)
Method:
Slice hard boiled eggs in half and place yolks in a mixing bowl. Blend yolks with beer cheese, Dijon mustard, lemon juice, white pepper, salt and sugar.
For fancy eggs, use a pastry bag with a star tip to pipe mixture into egg whites. A large baggie with a cut corner will produce a more rustic chic egg. Garnish eggs with green onions and paprika.