Gorgonzola Deviled Eggs

Gorgonzola Deviled Eggs

I had an idea for a spin on the classic deviled egg recipe, and it turned out great!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American

Servings 6

Ingredients

  

• 6 large eggs
• 4 tablespoons mayonnaise
• 1/4 cup gorgonzola
• 1 teaspoon spicy mustard
• 1/4 teaspoon gops
• a pinch homemade garlic salt

Garnish

• paprika

Instructions

 

• Hard boil your eggs, let them cool then peel them.
• Once you have your eggs peeled, cut them in half lengthwise, and remove the yolks and put them into a separate bowl.
• Add the Mayonnaise, gorgonzola, gops and homemade garlic salt to the bowl with the egg yolks.
• Take a fork and mash the yolks into the mixture. If the mixture is too dry, add another tablespoon of Mayo.
• Take a heaping spoonful of the eggy mixture and spoon it into the hole of the empty egg whites.
• Sprinkle with paprika.

Notes

The amount of mayo will vary with the creaminess of your gorgonzola. I use fresh gorgonzola that is in a big pie piece and it is very creamy. Some gorgonzola varieties are very dry, so use this as a guideline.

Links to homemade spices:

House Seasoning/ GOPS

Homemade Garlic Salt

Check out my Classic Deviled Eggs recipe!

A little information about Gorgonzola

This cheese is super interesting. There is even a webpage for gorgonzola!

Gorgonzola is really a a hallmark of our cuisine here in Trentino.

Gorgonzola is a very ancient cheese. Some say Gorgonzola was first produced in the town of Gorgonzola, near Milan, in the year 879 AD. Some other say that it was first produced in Pasturo nella Valsassina, a great cheese-making area for centuries, due to the presence of excellent natural caves where the average temperature is constantly between 6°C and 12°C. Therefore, this allows perfect making of Gorgonzola as well as several other cheeses.

In any case, the town of Gorgonzola remained the most famous place, although it was not the main production or trade centre for various centuries. In fact, the real Gorgonzola’s first name was “stracchino di Gorgonzola”, later better defined with the synonym “green stracchino”. In this context, this cheese was certainly produced with autumn milking when cows returned from mountain pastures.

From what I have read up on this cheese, it was first produced in 879AD in a town called Gorgonzola, which is a small town next to Milano.

This cheese has Penicillium glaucum mold added to it and it is aged in a cave! it is crumbly and salty and also creamy. In fact I love this cheese so much. I melt it into risotto a lot, and mix it with all kinds of vegetables. We also use it a lot on top of pizza and melt it down with some panna and make a pasta dish out of it.