A public house knows a thing or two about drinking food. First, it’s essential to the process: To continue enjoying libations, one must include additional sustenance to endure the long haul. And a long haul is what it might be today for college football rivalry weekend, especially here in the Pacific Northwest when the Oregon State University Beavers take on the University of Oregon Ducks and the Washington State University Cougars slaughter — ahem — play the University of Washington Huskies (go Cougs).
To better your at-home viewing experience, the drink-food experts at Beardslee Public House in Bothell, Washington, took the classic game day dish of deviled eggs and put their own, beer-y spin on it in this simple recipe.
“In the past I infused hardboiled eggs with stout and really enjoyed the flavor that the [beer] imparted into the egg, so the next evolution was of course to use them to make a deviled eggs,” says Chef John Howie, proprietor of John Howie Restaurant Group including the Beardslee Public House.
The team at the public house take the beer-connection one step further by using the stout to pickle the mustard seeds that top the eggs as well. “There is a unique bite and subtle mustard flavor to the seeds,” Howie adds. “Caviar is often a classic garnish on deviled eggs and the seeds have the appearance of caviar. We like to call it brewers’ caviar.”
Beardslee lent this tasty recipe for stout-infused deviled eggs for at-home viewers to keep on keepin’ on as the games play throughout the day.
Beardslee’s Stout Infused Deviled Eggs
1 dozen (12) large eggs
1 cup mayonnaise
1/8 teaspoon cayenne pepper
1 teaspoon granulated onion
2 teaspoon dry mustard
1 crowler (4 cups) Beardslee Public House Sidewinder stout
3 teaspoon Stout Pickled Mustard Seeds (recipe below)
Bring water to a boil. Add the eggs and boil for 1 minute. Turn off the heat and let sit in hot water for exactly 12 minutes. Strain and place the eggs in ice bath.
Pour the beer into a large bowl. Remove the egg shells and place the whole eggs into the bowl of beer and steep for 1 hour. Cut the eggs in half lengthwise and remove the yolk, set in another bowl.
Begin by whipping the egg yolks in the mixer with the mayonnaise. Whip until creamy, with no lumps. Add the mayonnaise, cayenne, granulated onion and dry mustard. Refrigerate for 1 hour.
Place the yolks in pastry bag with star tip and pipe egg into the empty egg whites. Dot the top of each egg with 1/8 teaspoon of Stout Pickled Mustard Seeds.
Stout Pickled Mustard Seeds
1 ½ cups black mustard seeds
1 ½ cups Beardslee Public House Sidewinder stout
1 ½ cups apple cider vinegar
1 ½ cups water
½ cup sugar
1 ½ tablespoon kosher salt
Place all ingredients except salt in small pan. Bring to a boil, then reduce to low and allow to simmer for approximately 45 minutes. Stir gently and check the water level frequently to avoid scorching. If drying out during cooking process add a small amount of water. Stir in salt. End product should be wet but should not have any excess liquid.