FOOD NEWS
Why Alex Guarnaschelli Never Makes Deviled
Eggs Without
Whipping Cream
By Arianna Endicott
Alex Guarnaschelli is the daughter of a cookbook editor, and it was her mother’s knowledge that gave Alex a passion for the culinary arts. One trick the chef learned from her mother was to fold heavy whipped cream into the egg mixture when making deviled eggs, which the mother-daughter duo used to make during the Easter season.
As she told Food & Wine, Guarnaschelli carefully adds the whipping cream to her yolk mixture to make the filling "fluffy and light." The chef whips the cream separately into medium peaks and folds it in with a rubber spatula to the prepped egg yolk mixture, before putting it all into a piping bag and adding it to the empty egg white halves.
Guarnaschelli's recipe deviates from traditional deviled egg recipes in several other ways. While the conventional version only calls for yolks, mayonnaise, mustard, salt, pepper, paprika, and dill weed, Guarnaschelli adds yellow mustard, salt, Worcestershire sauce, ginger, and cayenne pepper and suggests topping it off with Tabasco hot sauce.