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Beer Pickled Deviled Eggs with Goat Cheese and Coppa


  • 8-10 hardboiled eggs
  • 1 cup rice wine vinegar
  • 1 cup pale ale or IPA
  • 1 tablespoon sugar
  • 1 tablespoons salt
  • 2 oz goat cheese plus additional for garnish
  • 1 teaspoon Dijon mustard
  • 2 teaspoons lemon juice
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • 1 tablespoon finely chopped green onions or chives plus additional for garnish
  • 1 oz Coppa thinly sliced and cut into quarters


  • Peel the hardboiled eggs, add to a large bowl.
  • Combine the vinegar, beer, sugar, and salt, heat until the salt and sugar have dissolved (this can be done in the microwave or on the stovetop).
  • Add the beer mixture to the egg bowl, place a heavy plate on top of the eggs to submerge them. Chill for 2 to 12 hours.
  • Remove from pickle brine, cut in half vertically.
  • Add the yolk to a bowl, add the whites to a serving plate.
  • In the yolks, bowl add 2 oz goat cheese, mustard, lemon juice, mayo, salt, and green onions. Stir or beat with a hand mixer, until very well combined. Add to a piping bag if desired.
  • Fill the holes in the egg whites with the yolks mixture.
  • Top with a slice of Coppa, then sprinkle with remaining crumbled goat cheese and green onions.
  • Serve cold or room temperature.