Green Deviled Eggs & Ham


  • 12 Each     Eggs
  • 2 Tbs         Yellow Onion, Minced
  • ½ C            Mayo
  • 1 Tbs         Black Butte Porter
  • ⅛ tsp          Salt
  • ½ tsp          White Balsamic Vinegar
  • ⅛ tsp          Cayenne Pepper
  • TT              Hawaiian Black Salt
  • 1 package   green food dye


Place Raw Eggs in Large Pot & Cover with Water

Bring to Boil, Turn Off Heat, Cover and Let Stand for 15 Minutes

Transfer Eggs to Ice Bath

Once cool: Peel Eggs, Cut in Half and Put Yolks in Mixing Bowl and dip outside of egg whites in green dye and place on Sheet Pan

Break Up Yolks with Whisk & Add Onion, Black Butte Porter, Mayo, Salt, Balsamic and Cayenne

Mix Until Fully Incorporated

Spoon filling into the egg white and top with a pinch of Black Salt and a pinch of cayenne pepper

Serve with a pint of Black Butte Porter
Serves 12 eggs