Pale Ale Deviled Eggs

There’s a reason deviled eggs are such a beloved classic—they’re the perfect balance of nostalgic comfort and elegant bite-sized indulgence. But when you add a touch of creativity, they become so much more than a party staple. This recipe takes the familiar and gives it a gourmet twist with The Big Dill Pale Ale Mustard from PS Seasoning, featured in our August Foodie Box Love BBQ Lover's Box. Layered with flavors dill and craft ale, this mustard gives the creamy yolk filling a bright and tangy bite.

The perfect addition to the appetizer table at your next event, these Dill Pale Ale Mustard Deviled Eggs are sure to leave your guests coming back for more. The extra kick of mustard gives each bite a zesty punch, while a garnish of smoky paprika and fresh dill brings that classic deviled egg aesthetic we all know and love. These elevated eggs are proof that even the simplest dishes can shine when made with artisanal ingredients.

Prep time: 25 minutes Yields: 12 pieces

Ingredients

• 6 large eggs
• 3 Tbsp mayonnaise
• 2 ½ Tbsp The Big Dill Pale Ale Mustard (or more, to taste)
• 2 tsp white wine vinegar, separated
• ¼ tsp garlic powder
• Salt & freshly ground black pepper, to taste
• Smoked paprika & fresh dill sprigs, to garnish

Instructions

1. Boil the eggs: Fill a medium pot half-way with water, a pinch of salt, and a splash of white vinegar. Bring to a boil. Using a slotted spoon, carefully add in your eggs. Boil for 10 minutes.
2. Chill and peel the eggs: Remove with slotted spoon and place into an ice bath until cooled. Peel your eggs by tapping them on a counter all the way around and then removing shell.
3. Make the filling: Using a sharp knife, slice the eggs in half lengthwise and gently scoop out the yolks into a mixing bowl (or gently pop them out by pressing on the back. Mash yolks with a fork until fine and crumbly. Stir in mayonnaise, Big Dill Beer Mustard, 1 tsp white vinegar, and garlic powder until smooth and creamy. Taste and season with salt and pepper. (Add more mustard if you want an extra tangy kick!)
4. Fill the eggs: If you have it, use a piping bag with a tip to pipe the yolk mixture back into the egg whites. (This will give you that classic deviled egg aesthetic.) If you don't have a piping tip, you can spoon in the mixture. 
5. Garnish & serve with a light dusting of smoked paprika and a small sprig of dill to finish.
6. Chill in the fridge until they're ready to serve!

Foodie Box Notes & Tips

• Extra Creamy Hack: For a filling that’s velvety smooth , whip the yolks with an immersion blender instead of just mashing before adding in your other filling ingredients.
• Pickle Lover’s Twist: When you hear dill, your mind goes straight to pickles — and you’re not wrong. Fold in a few finely chopped dill pickles to the filling for a tangy crunch that takes these eggs to the next level.
• Perfect Pairing: These deviled eggs practically beg to be served with a crisp pale ale or a light pilsner. The hops highlight the subtle beer notes in the mustard, while the refreshing finish cuts through the creamy richness bite after bite.

Kaity Potter, Creative Social Media Intern, Foodie Box Love