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.
