The origin of the deviled egg goes back to ancient Rome when peeled and quartered eggs were served garnished with sauces. However, the recipe for the egg that is stuffed with its own yolk mixed with condiments originates from Andalusia in Middle Ages, as attested by its presence in a 13th-century cookbook.

In France, we also make deviled eggs. We call them “oeufs mimosa”. Why mimosa? I know it feels so romantic. Quite simply because these stuffed hard-boiled eggs are sprinkled with crumbled yolks like a rain of mimosa flowers. Nice comparison! The mimosa egg was the favorite entree in my childhood for Easter.

Deviled egg embodies extraordinary culinary heritages from all over the world, and it is constantly being reinvented. In this recipe, I give it a new twist with a spicy and Imperial IPA kick.

 Bon Appetit!

Prep Time10 mins             Cook Time15 mins            Servings: 12 deviled eggs

Ingredients

• 3 slices bacon minced finely

• 1 shallot minced finely

• 3 garlic cloves minced finely

• 6 hard-boiled eggs (check my other blog about “Hard Boiled Eggs”)

• 2 ounces cream cheese

• 2 tablespoons mayonnaise

• 3 teaspoons Imperial IPA Beer Jelly

• 1 teaspoon sriracha or use your favorite hot sauce

• 1/2 to 1 teaspoon cayenne pepper

• Salt and pepper to taste

FOR GARNISH: Extra crumbled bacon, fried shallot, green onion, spicy chili flakes and/or extra cayenne pepper

Instructions

1.    Heat a large pan to medium heat, add water and bacon, cook the bacon until is nice and crispy. Add 2 teaspoons Imperial IPA beer jelly and let it caramelize for a few more minutes. Remove and drain on paper towels.

2.    Reserve a bit of the bacon grease in the pan and add the minced shallot and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds, until you can smell the gorgeous garlic.

3.    Slice the hard-boiled eggs in half. Remove the yolks and add them to a large bowl along with 2/3 caramelized bacon, shallot, garlic, cream cheese, mayonnaise, Imperial IPA Beer Jelly, sriracha (or hot sauce), cayenne pepper, and a bit of salt and pepper.

4.    Mash the mixture with a fork, then stir it up until it is nice and creamy. You can also use a hand mixer for this.

5.    Spoon the spicy deviled egg filling into the halved egg whites.

6.    Garnish with bacon, fried shallot, spicy chili flakes, and/or extra cayenne pepper.