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Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli’s secret for making the perfect deviled eggs, they had the exact same reaction: “Huh—in-ter-es-ting,” paired with curious expressions that said, I’m gonna need to taste this to believe it.
Lucky for them—because I also love a good deviled egg, and I was intrigued by Guarnaschelli’s unique addition—their curiosity is my command.
Alex Guarnaschelli’s One-Ingredient Upgrade for Deviled Eggs
So, what’s the secret? Unsweetened whipped cream! Her recipe instructs you to first whip 1/3 cup of heavy cream into “still fairly soft peaks,” then fold that into the filling. (You’ll want to do this very carefully to get the intended result.)
Alex says the whipping cream makes the deviled egg filling lighter and super smooth. When I finished my filling, I reserved a small amount before adding the whipped cream so I could do a side-by-side taste test, and I’ve gotta say, Alex is absolutely right. My dad and sister tried them, too, and agreed with me—the whipping cream really does give the filling a light, airy, and incredibly smooth consistency and texture.
I would even go further and say it mellows the flavor in a really nice way. Alex’s recipe has a great tang to it thanks to some Worcestershire sauce, Tabasco, and Dijon mustard, and the whipping cream softens and melds these flavors without muting them.
Simply Recipes / Mihaela Kozaric Sebrek
Tips for Trying Alex Guarnaschelli’s Deviled Egg Upgrade
The only thing worth noting about this upgrade is that because the whipped cream adds extra volume to the filling, I had quite a bit left over. I still think it’s worth doing, but to reduce the amount of excess filling, be careful about how much lemon juice you add.
The recipe calls for the juice of “one large lemon,” which can vary quite a bit. Next time, I would probably add the juice of half a lemon, then only add more if the filling is really thick. However, a better idea may be to have some crackers on standby for dipping! Or you could use the extra filling as a sandwich spread. In this case, I don’t think having too much of a delicious thing is a problem.
