![](\"https:\/\/www.simplyrecipes.com\/thmb\/WxLfoTZYpW1J3uT0goViDu45uYs=\/4000x2667\/simply-recipes-alex-deviled-eggs-lead-01-2-3984d8eaa8c846de9cbc9f593cf6861d.jpg\")
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Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli\u2019s secret for making the perfect deviled eggs, they had the exact<\/em> same reaction: \u201cHuh\u2014in-ter-es-ting<\/em>,\u201d paired with curious expressions that said, I\u2019m gonna need to taste this to believe it. <\/em>\n<\/p>\n Lucky for them\u2014because I also love a good deviled egg, and I was intrigued by Guarnaschelli’s unique addition\u2014their curiosity is my command.\n<\/p>\n <\/p>\n So, what\u2019s the secret? Unsweetened whipped cream<\/strong>! Her recipe instructs you to first whip 1\/3 cup of heavy cream into \u201cstill fairly soft peaks,\u201d then fold that into the filling. (You\u2019ll want to do this very carefully to get the intended result.)\n<\/p>\n 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\u2019ve gotta say, Alex is absolutely right. My dad and sister tried them, too, and agreed with me\u2014the whipping cream really does give the filling a light, airy, and incredibly smooth consistency and texture.\n<\/p>\n I would even go further and say it mellows the flavor in a really nice way. Alex\u2019s 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.\n<\/p>\n Simply Recipes \/\u00a0Mihaela Kozaric Sebrek<\/p>\n <\/span> <\/p>\n 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\u2019s worth doing, but to reduce the amount of excess filling, be careful about how much lemon juice you add.\n<\/p>\n The recipe calls for the juice of \u201cone large lemon,\u201d 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\u2019t think having too much of a delicious thing is a problem.<\/p>\n <\/p>\n #Alex #Guarnaschellis #Secret #Deviled #Eggs<\/p>\n","protected":false},"excerpt":{"rendered":" Both my sister and dad are big deviled egg connoisseurs, and when I told them about Alex Guarnaschelli\u2019s secret for making the perfect deviled eggs, they had the exact same reaction: \u201cHuh\u2014in-ter-es-ting,\u201d paired with curious expressions that said, I\u2019m gonna need to taste this to believe it. Lucky for them\u2014because I also love a good […]<\/p>\n","protected":false},"author":1,"featured_media":1342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[610,947,33,611,403],"class_list":["post-1341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner","tag-alex","tag-deviled","tag-eggs","tag-guarnaschellis","tag-secret"],"_links":{"self":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1341","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1341"}],"version-history":[{"count":0,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1341\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media\/1342"}],"wp:attachment":[{"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1341"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1341"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/artoz.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1341"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} Alex Guarnaschelli’s One-Ingredient Upgrade for Deviled Eggs <\/span> <\/h2>\n
\n<\/figcaption><\/figure>\n Tips for Trying Alex Guarnaschelli’s Deviled Egg Upgrade <\/span> <\/h2>\n
More Deviled Egg Advice <\/span> <\/h2>\n<\/div>\n