The best tips for deviled eggs
One of those articles where you think: yes, right, just a piece about deviled eggs. But when we wrote on FavorFlav about the things that often go wrong with this classic party snack, it suddenly became clear: the whole of the Netherlands has an opinion about deviled eggs. And not just an opinion, but also an arsenal of tips, hacks, grandma’s secrets and culinary life hacks that command respect.
So here they are: your best tips for deviled eggs. And believe us: there are some real gems in here.
What goes wrong with deviled eggs?
Before we get to the golden tips, here’s a quick recap of everything you say can go wrong with deviled eggs:
Eating them too quickly
Not making enough
Eating too many
Fair enough.
Deviled egg tips that command respect
1. Turn your eggs over (yes, really!)
Laurens: “Place your eggs upside down in the fridge the night before. This centers the yolk and gives you nicer edges.”
2. The secret to a sturdy base
Eveline: “Cut a small slice off the bottom. That way they won’t roll away.”
3. Cut like a chef
Jan & Suzan: “Cut them with a piece of dental floss (mint-free, please) or a thin thread. No more ugly egg halves.”
4. Use a sieve
Renee: “Rub the yolks through a fine sieve before adding the rest. The result: the fluffiest filling ever.”
5. Don’t put everything in the fridge
Marianne: “Put the filling in the piping bag in the fridge, and the egg whites on a plate in a cool place. Cold egg whites are a mood killer, after all.”
Filling that makes people come back for more
Trijnie’s classic:
Curry powder, a drop of Maggi, French mustard, finely chopped onion. Not pretty, but ridiculously delicious.
Jan’s genius tip:
Purée broken eggs into the filling for extra volume. And: use Hela curry instead of mayonnaise. Piping bag = a must.
The Joppie squad:
Willy, Lineke, Anneke and Margriet swear by Joppie sauce. Creamy, spicy and instantly addictive. Anneke: “Add a spoonful of margarine for extra lightness.”
The butter revolution
Gerrit, Petra, Ralf and Nell all add a knob of butter. The result? A filling that’s both firm and airy.
Fresh crunch?
Hugo: “Add very finely chopped celery. And season it well, because nothing is more disappointing than a bland egg.”
Sandwich spread, Heksenkaas or… whisky?
Yes, really.
Francisca, Elly, Jetteke: sandwich spread + Hela curry
Annette: Heksenkaas
Marlies: whipped with whisky. For true connoisseurs.
Also popular: MonChou, Paturain, Philadelphia, Parmesan cheese, Duyvis garden herb blends, remoulade sauce, and even… salmon or meat salad as a filling.
Meaty deviled eggs
Gerrit finishes them with bacon crunch: crispy bacon on top for that extra umami kick.
Corrie rolls her eggs in smoked meat.
Bonus tip
Whether you swear by the classic with curry or join the Joppie hype: with these tips, you’re guaranteed to take your deviled eggs to the next level. And one final tip from us: always make too many. They’ll be gone. Always.
Also read:
- Maido from Lima named the best restaurant in the world in 2025
- Why I never tip when I eat out
- Recipe: how to make the most delicious quesadillas
