Traveling Tastebuds is taking you to the beautiful state of New Hampshire for some a new spin on a traditional favourite. Deviled eggs are a classic entertaining dish, but Manchester, New Hampshire’s Great North Aleworks Tasting Room turned deviled eggs into a tasty, less fussy appetizer. A little bacon and maple syrup elevated an old-fashioned appetizer into a new favourite. According to Alto Hartley, “Deviled egg comes from an 18th-century culinary term that the Oxford English Dictionary originally used to describe a fried or boiled dish that was highly seasoned”. The seasoning is usually paprika or cayenne pepper.
The Great North Aleworks Tasting Room has an interesting history behind it’s name. It came partly from their dedication to brewing beers with great flavor and great quality. The second is that North is the owners – Rob & Lisa’s last name. To tie that all together, Rob & Lisa were both born and raised in Canada, a.k.a “The Great White North”. They left the natural beauty of Canada to live in New Hampshire, a state that has a natural beauty all it’s own.
And now, for the recipe for Maple Bacon Deviled Eggs:
- 12 hard-boiled eggs
- 1 tsp pepper
- ½ cup mayo
- 1 tbsp smoked paprika
- 1 tbsp yellow mustard
- 1 cup maple syrup
- 1 tsp salt
- 1 cup Great North RVP (Robust Vanilla Porter)
- 6 slices thick cut bacon, crispy
- Chives (cut into tiny little disks)
- Combine syrup and RVP in a saucepan, stir to mix thoroughly. Heat on low stirring frequently. Do not allow mixture to burn on bottom of the pan. Continue to boil until foam becomes dark and liquid becomes thick and caramel like.
- CAUTION: as the mixture heats/boils, foam will rise aggressively. Stirring and removing from heat for a few seconds will help to control this, but even if the pan is only ¼ full, it will create enough foam to boil over if not monitored. It’s very sticky and difficult to clean.
- Once desired viscosity is reached, remove pan from heat and allow to cool for 15 minutes.
- Pour glaze into squeeze bottle while the glaze is still warm and runny; it’s much easier before it cools all the way down. Allow to reach room temp. It may be helpful to prepare glaze a day ahead. Do not refrigerate.
- Peel eggs and cut in half the long way.
- Remove yolks and put aside in a mixing bowl. Store egg whites in a flat container in the fridge for filling later.
- Using a fork or masher, crush egg yolks until there are no chunks.
- Add salt, pepper, smoked paprika, yellow mustard and mayo to the yolks and fold until well blended. Mixture should be smooth in texture, not chalky.
- Fill a piping bag with yolk mixture. A decorative tip is not necessary but can add a nice presentation to your filled eggs.
- Lay out egg whites on your favorite serving tray or dish. Rest them on a bed of mixed greens if desired.
- Fill each dimple in your egg whites with a generous amount of yolk filling.
- Cut bacon strips into 4 pieces at an angle.
- Press them standing up into the filling towards the bottom of egg whites.
- Squirt a neat zigzag of glaze across all of the eggs making sure there is a good amount on each.
- Garnish with chives.
- Serve and enjoy!