Garrett Oliver
http://www.brooklynbrewery.com/beermasters-table

Sean Paxton
http://www.homebrewchef.com/

Brewer’s Association
http://www.craftbeer.com/pages/beer-and-food/features

Our Recipes
Gorgonzola Deviled Eggs
Ingredients
6 Hard Boiled Eggs
½ C Mayo
1 tsp Yellow Mustard
Pinch Salt, Kosher
¼ tsp Black Pepper, Ground
¼ C Gorgonzola Cheese, crumbled

Garnish
Old Bay Seasoning

Method –
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 place in bowl.  In a mixing bowl, cut eggs in half and drop yokes in bowl.  Place empty halves on a plate or egg serving tray.  With a fork, mash yokes until in small pieces.  Add all ingredients and mix again, thoroughly, with same fork, until extremely smooth.  Replace filling in each egg half, sprinkle with Old Bay Seasoning.  Let chill for half an hour.

Before enjoying, select your favorite Double IPA, like Stoudt’s Double, Uinta Double Detour, Great Divide Hercules, or Moylan’s Hopsickle.  Open that baby up and pour into your favorite beer glass.

Eat on egg half and wash it down with Double IPA.

You’ll find that the extreme hoppiness of the beer, along with the hop resins, will cut thru the fatty-creaminess of the cheesy, egg yolk combination, and make for a fantastic party in your mouth.