In The Craft Kitchen: Gorgonzola Deviled Eggs

This + deviled eggs = scrumptastic.
This + deviled eggs = scrumptastic.

Ahoy there! Have you managed to dig yourself out of your snow forts yet?! We don’t know about you, but hibernation isn’t our thing. We like to keep things shaking, which is why we have this scrumptious recipe for Gorgonzola Deviled Eggs for you. Okay so maybe Nemo was good for one thing…staying inside and eating delicious snacks (see below) and drinking equally tasty beer (see below).

Gorgonzola Deviled Eggs


  • 6 hard boiled eggs
  • ½ cup mayo
  • 1 tsp. yellow mustard
  • Pinch salt (kosher)
  • ¼ tsp. ground black pepper
  • ¼ cup crumbled Gorgonzola cheese
  • Old Bay Seasoning

In a pan, cover 6 eggs with water, and heat on high until boiling. Lower heat and cook eggs at a gentle boil for 13 minutes. Remove from heat, place pan in sink, and run cool water for 2 to 4 minutes until eggs are cool. Peel eggs, rinse again with cool water once peeled, and set aside. In a mixing bowl, cut eggs in half and drop yolks into a separate bowl. Place the empty halves on a plate or egg serving tray. With a fork, mash yolks into small pieces. Add all ingredients and mix thoroughly until extremely smooth. Replace filling in each egg half with a spoon, sprinkle with Old Bay Seasoning. Let chill for half an hour.

Before enjoying, select your favorite Double IPA, like Brewmaster Jack Ambrewsia, Uinta Double Detour, Firestone Walker Double Jack, or Anderson Valley Heelch O.Hops. Open that baby up and pour into your favorite beer glass.

Then, eat one egg half and wash it down with your Double IPA.

You.ll find that the extreme hoppiness of the beer, along with the hop resins, will cut through the fatty creaminess of the cheese-and-egg-yolk combo, and create a flavor duality that makes for happy palates.

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