What is it about deviled eggs that really seems to make everyone happy? And is the wish the father of the thought here or is this retro snack making a comeback? In any case, I was very pleased when I found a request for this drink classic in my mailbox. The perfect reason to pay attention to this phenomenon during the Easter weekend.

Well, phenomenon. Maybe I’ll make it bigger than it is. But I was certainly struck by how many enthusiastic reactions there were when I shared a photo of deviled eggs on social media one afternoon around drinks time last fall, accompanied by the question: who makes them anymore? Within fifteen minutes it was raining pictures of bowls full of diligently stuffed eggs, each more beautifully decorated than the next.

What undoubtedly played a role was that Mark Rutte had just announced new lockdown measures, which had further limited our possibilities for socializing even further. Under such circumstances, such a tweet or Insta post can spontaneously ensure that it feels as if you have all ended up on an old-fashioned Friday afternoon snack. A real one I mean, not some damned virtual one.

When I read all the comments I got the strong impression that making deviled eggs is seen as a specialty. “My deviled eggs are world famous in the family,” wrote one. And someone else: “My dad makes them regularly for all residents of the sheltered housing.” Or how about this one: “My young niece has to (!) make them from us, the family, as a snack for Christmas dinner. Otherwise we will not come.”

Besides declarations of love to the eggs of that one friend, club member or granddaughter, there were also many nice recipe ideas. My eggs were flavored rather conservatively, with mustard and curry and topped with a roll of anchovy. Now I read about sambal and trassi, about roquefort and lobster butter, about garam masala, pesto and truffle oil as seasonings and about dukkah, crumbled bacon and fish eggs as garnish.

Inspired by this, I decided that my own eggs could be a bit more adventurous this Easter, and that’s how I came up with eggs with miso and furikake (a Japanese sprinkle of seaweed and sesame seeds). In addition, I found two chefs willing to share their deviled egg recipes with us. Because did I mention that this classic seems to be getting a little bit en vogue again, also in the catering industry?

“I served them years ago when I still had a Michelin star,” says Dick Soek of restaurant Piloersemaborg in Den Ham. He uses eggs from his own chickens scratching around the borg and his grandmother’s recipe: mayonnaise, butter, curry and a tuft of curly parsley. “Guests don’t expect it, something so simple, but they love it. We now also often put them in our snacks.” Those puuts are bags with snacks, local cheeses, sausages, et cetera, which can be picked up at Soek’s restaurant since the closure of the catering industry.

Also at two-star restaurant Ciel Bleu in Amsterdam they think a stuffed egg is not too bad. Chef Onno Kokmeijer literally adds an extra dimension by filling the halved eggs with not one but two fillings. First the egg yolk with mayonnaise and curry and on top of that a dollop of mascarpone with mustard and Dutch shrimps. A little finely chopped chives and your star egg is ready.

I wish you much joy this Easter.

Correction: The recipe for parmesan stock of March 13 did not state when the cheese crusts should be in the pan. They should be added after sautéing and deglazing the vegetables with wine. So together with the water, the parsley stems, et cetera.

Three flavors of stuffed eggs

The base

Hard boil 8 eggs in about 8 minutes. Scare them and peel them. Cut the eggs in half, scoop out the yolks and set them aside. Rinse the egg whites with cold water and place them hollow side down on a clean tea towel to dry. It is quite handy to leave them on that tea towel when you are going to fill them, then turned them over of course. The now slightly damp cloth prevents them from slipping during spraying.

Stuffed eggs with mayonnaise and curry from Dick Soek

For 16 pieces:

8 hard-boiled eggs (see basic instructions);
120 g of soft butter;
120 g mayonaise;
1 tsp curry powder;
curling parsley.

puree the egg yolks together with the butter, mayonnaise and curry are smooth in a food processor or blender. (Or mash everything as smooth as possible with a fork.) Season with salt, pepper and Worcestershire sauce. Spoon the mixture into a piping bag with a medium-sized nozzle and fill the egg halves with it. Garnish with a sprig of curly parsley.

Stuffed eggs with mascarpone and Dutch shrimps from Onno Kokmeijer

For 16 pieces:

8 hard-boiled eggs (see basic instructions);
2 the mayonaise;
1 tsp curry powder;
4 the mascarpone;
2 the dijonmosterd;
200 g Dutch shrimps;

eve the egg yolks with a fork and mix in the mayonnaise and curry powder. Season with salt and pepper. On a second plate, mix the mascarpone with the mustard and salt and pepper to taste. Stir in three quarters of the shrimp. Spoon the yolk cream into a piping bag with a medium-sized nozzle and fill the egg halves with it. Spoon the mascarpone-shrimp mixture into a second piping bag (or the same but rinsed out, of course) and now use a larger nozzle to pipe a swirl of it onto the eggs. Garnish with the rest of the shrimp and chives.

Stuffed eggs with miso, mustard and furikake from Janneke

For 16 pieces:

8 hard-boiled eggs (see basic instructions);
100 g of butter;
50 ml whipping cream;
1 heaping tbsp (25 g)
red or white miso;
1 heaping tbsp (25 g) coarse mustard;
furikake (seaweed-sesame seed sprinkle; I use the one from Terrasana)

Bench the butter in a food processor or blender until fluffy. Add the whipped cream and beat again. Then add the egg yolks, miso and mustard and mix until smooth. Season with generously ground freshly ground pepper. (Salt probably isn’t necessary as miso is already quite salty and there’s some salt in the furikake too.) Fill a piping bag with a medium-sized piping tip with the mixture and fill the egg halves with it. Decorate with a pinch of furikake.