Potato Chips Will Transform The Bottom Of Your Deviled Eggs
Deviled eggs are an important part of many holiday appetizer spreads and weekend brunch offerings. The classic version with a bit of mustard, dill, and a sprinkle of paprika will always be a hit, but the dish is surprisingly versatile. Maybe because eggs can be transformed into about a million things from a savory breakfast sandwich to a sweet and fluffy souffle, deviled eggs have also seen their fair share of iterations over the years. While they aren't difficult to make, then can take a bit of time and a few tries to add your perfect spin.
Chef Alex Guarnaschelli from the Food Network recently spoke to Food & Wine about her favorite way to spice up deviled eggs, and the secret ingredient is a genius addition you probably have in your pantry right now — potato chips. But we're not talking about just setting your deviled egg on a chip and shoving the whole thing in your mouth (although that would probably taste good).
Alex Guarnaschelli's eggs
Chef Guarnaschelli recalls her own family's spin on deviled eggs to Food & Wine, of course she had to create her own version as a professional chef. While her family folded whipped cream into the spiced yolk mixture for extra fluff, she goes a little in the opposite direction by adding a little crunch and an extra kick of salty goodness with potato chips. Deviled eggs are delicious, but they have a pretty soft mouth-feel, so adding a little bit of crunch is a great idea. Guarnaschelli likes to crush up potato chips, a classic salted chip like Lays, and then set and gently press the egg white bottom into the chip crumbs. Don't turn them to dust, but give them a few good scrunches in the bag before dunking your eggs. To be honest, crushing up your favorite spicy jalapeño chips or even Cheez-Its probably wouldn't taste bad either.
When you eat a regular deviled egg, whether you take it in one bite or two, typically the first thing that hits your tongue is the egg white and only after chewing a bit are you hit with the tang from the yolk mixture. With Chef Guarnaschelli's trick, the first thing to touch your tongue is actually a familiar and flavorful salty flavor, followed by the gentle zest of the top portion.
In Guarnaschelli's opinion, the bite and crunch from the chips can be even more exciting than what's on top of the egg.
Other ways to spice up your deviled eggs
Chef Guarnaschelli adds more than just potato chips to make her deviled eggs stand out. While a traditional deviled egg may be just flavorful enough to leave you wanting another, Guarnaschelli's got a few tricks up her sleeve that will leave your mouth watering and your guests thoroughly impressed, per Tasting Table. Deviled eggs are a soft food, which is fine if you just got your Invisalign tightened and you're in a bit of pain, but adding a very delicate crunch makes it more interesting not only for your tongue but your brain as well. Something about the unexpected texture is really delightful.
You can leave your deviled egg recipe as-is, or stir in some of the spices Guarnaschelli enjoys like powdered ginger, Worcestershire sauce, or hot sauce, per Food & Wine. Get creative with your chips as well: Original Lays are a classic for good reason, but deviled eggs are a bit of a blank canvas in many ways due to their generally simple flavor profile. Did someone say Flamin' Hot Cheeto dust? Salt and vinegar kettle chips?