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Transporting deviled eggs?

Liana Krissoff Jul 19, 2007 03:41 AM

Have to take something like 4 dozen eggs' worth of deviled eggs to an office party first thing tomorrow morning. (I couldn't find those special containers, but they only handle a dozen anyway, I think. And I'd hate to buy several of something I'll only use once or twice.) Any ideas how to transport them?

  1. Gin and It Jul 19, 2007 04:26 AM

    Skewer a row of them with bamboo skewers? The holes might not be too noticable when the skewers were removed. Or you could serve them that way, on a platter, and let the eaters remove them one by one.

    1. s
      Sisyphus Jul 19, 2007 04:46 AM

      Mini muffin tins might be a way to stabilize them. Or cutting the cardboard tube in a roll of paper towals or wrapping paper in half and setting the eggs in there in long rows of them cut to fit in a deep dish pan or box.

      1. yayadave Jul 19, 2007 06:05 AM

        Run around your neighborhood knocking on doors until you have enough egg cartons.

        17 Replies
        1. re: yayadave
          MMRuth Jul 19, 2007 06:08 AM

          How would you transport deviled eggs in egg cartons? I use square food storage containers and put a layer of paper towels in the bottom and then put them in jowl to jowl so to speak.

          1. re: MMRuth
            yayadave Jul 19, 2007 08:05 AM

            Well, uh, egg cartons are designed to carry, uh, eggs.

            1. re: yayadave
              MMRuth Jul 19, 2007 08:08 AM

              Yes, but if they are deviled, they are cut in half lengthwise and won't fit into the "pockets" or whatever they are called - was just wondering if you knew a way to adapt them for this purpose.

              1. re: MMRuth
                yayadave Jul 19, 2007 10:36 AM

                Ah Ha!! Good point! Too bad if L.K. is out knocking on the neighbor's doors and hasn't read this.

                1. re: yayadave
                  MMRuth Jul 19, 2007 10:46 AM

                  He he - and, presumably if LK bought the eggs to devil them, she would have containers!

                  1. re: MMRuth
                    yayadave Jul 19, 2007 10:52 AM

                    Yeah, but you need twice as many. I've heard that "they are cut in half lenghtwise." I might have to look for a video on this.

                    1. re: yayadave
                      aurora50 Jul 19, 2007 11:09 AM

                      Radical thought:
                      - WHY do they have to be cut in half lengthwise???
                      Has anyone ever tried cutting them the other way???!!!!!
                      (If this becomes a fad, I claim credit).

                      1. re: aurora50
                        MMRuth Jul 19, 2007 11:11 AM

                        I actually have done them that way sometimes - I can't remember why - maybe because the egg yolk was more on one side of the egg than the other and I thought I'd get better "cups" out of them that way.

                        1. re: aurora50
                          lupaglupa Jul 19, 2007 12:52 PM

                          You can do them standing tall, but you really only get one per egg, not two as you do when they are cut longways. You cut the top off about 1/3 down and scoop out the yolk from there. You can place the top back on as a cap or add it to the filling. However you need to trim a piece off the bottom so they stand up. It looks very nice - more elegant than the normal (probably just because they are different).

                          1. re: lupaglupa
                            foodstorm Jul 19, 2007 02:28 PM

                            I've seen them served this way, too. I find them harder to eat, though. Sliced in half lengthwise imo is a little easier to take a bite from (although guys seem to always pop the whole thing into their mouths-- but that's only half an egg, 2/3 of one might be a little trickier)...

                            1. re: foodstorm
                              yayadave Jul 19, 2007 06:15 PM

                              Guys who popped the whole thing into their mouths were just waiting around for someone to invent amuse bouche.

                          2. re: aurora50
                            KaimukiMan Nov 5, 2007 04:10 PM

                            it makes them harder to serve...they really do have to be served in cups that way, not laid out on a plate (they would fall over)

                            1. re: KaimukiMan
                              aurora50 Nov 6, 2007 09:21 AM

                              Not if they're served in their original egg cartons!
                              (That's what I did for Halloween.)

                          3. re: yayadave
                            MMRuth Jul 19, 2007 11:11 AM

                            You are absolutely right!

                      2. re: MMRuth
                        Davwud Nov 7, 2007 09:21 AM

                        How 'bout not filling them until you get to work. Put both halves together and put into an egg carton. Then fill there.

                        I've personally found that the best way to transport deviled eggs is in my stomach.


                      3. re: yayadave
                        jfood Nov 16, 2007 03:24 AM

                        besides the geometric issue MM brings up jfood would not recommend placing the cooked deviled eggs in contact with the surface that was next to the outside of a raw egg for fear of x-contamination.

                        1. re: yayadave
                          pugmomof2 Mar 23, 2008 05:00 AM

                          I don't think it would be wise to place deviled eggs in egg cartons--not sanitary.. The shells are sometimes dirty and could contaminate your cooked eggs.

                    2. lupaglupa Jul 19, 2007 06:11 AM

                      Take the two halves and stick them together. Put them into a shallow container - like a tupperware dish. When you get to the party, pull them apart with a twisting motion. Use a butter kinife to redistribute any filling where one has too much and another too little. Use the knife to smooth the tops if necessary.

                      1 Reply
                      1. re: lupaglupa
                        revsharkie Jul 19, 2007 02:25 PM

                        ...and carry a container of paprika with you so you can sprinkle them after you do this. The paprika will cover up a multitude of sins.

                      2. Niblet Jul 19, 2007 06:24 AM

                        While I would recommend using a large crumpled sheet of foil on a cookie sheet to create indents, to me the bigger issue with deviled eggs is that the tops get unappealingly crusty and dark yellow if they've been prepped too far in advance.

                        Here's what I do: put the filling in a plastic bag, carry whites in plastic containers. Carry your platter separately. Just before you're ready to serve, arrange all the whites on platter, cut off corner of bag containing filling and fill all the whites. You may also want to bring another baggie of chopped chives or parsley for sprinkling on top.

                        1 Reply
                        1. re: Niblet
                          MMRuth Jul 19, 2007 07:17 AM

                          Great idea. I also fill mine using the filling in a plastic bag - much neater.

                        2. f
                          foodstorm Jul 19, 2007 07:01 AM

                          I've seen cheapo plastic deviled egg plates at my local discount store for about $1.99. Ugly, but functional. Even if you never use them again, it'd be worth it just to save you the headache, imo.

                          1. coll Jul 19, 2007 07:05 AM

                            I like to cut off a little tiny slice from the bottom of each, so that they sit flat and don't roll around.

                            1. Liana Krissoff Jul 19, 2007 07:30 AM

                              All great ideas—thanks! My mom says her mom used to cut the eggs horizontally so they'd fit in egg cartons, and my mom didn't know what deviled eggs really looked like until she moved out on her own. Anyway, I'm leaning toward putting the different-flavored fillings in plastic bags and assembling and garnishing at the office. I really don't like how the tops discolor if they're not covered tightly.

                              1. d
                                dragonfare Jul 19, 2007 10:57 AM

                                Might try some plastic platters with arrangement, in a box, in between styrofoam spacers skewered or slotted to keep it steady. Plus some ice in the bottom.

                                1. Liana Krissoff Jul 20, 2007 08:55 AM

                                  Update: If I ever have to take deviled eggs somewhere again, this is how I'll do it. Last night I put the white halves in plastic containers (I used about 3 dozen eggs), and mixed up three kinds of filling and put each in heavy ziplock freezer bags, twisted the ends so the filling was down in one corner of the bag, squeezed all the air out so the yolks wouldn't discolor. This morning I just put garnishes in little containers and tossed everything in a bag. It took about 10 minutes to pipe all the fillings and garnish the little suckers, and the platters were beautiful and fresh. No need to do them at home. If you're interested, I did wasabi (wasabi paste, rice vinegar, scallions, fresh ginger, mayo, garnished with slivers of curled scallion), smoked trout (with smoked trout my husband made, plus shallots, Crystal hot sauce, lemon juice, mayo, garnished with good dark paprika), and "French" (?) (Dijon mustard, tarragon, flat-leaf parsley, minced capers, lemon juice, mayo, garnished with a parsley leaf each). I guess the latter isn't technically "deviled."

                                  1. n
                                    notachef Nov 5, 2007 05:53 AM

                                    Here is what I have done in the past, when I had to transport 4 dozens deviled egg halves. I took a cardboard box top from a copy paper box. I lined it with aluminum foil, turned it upside down and stuck thumb tacks in. When I flipped it back over, I just placed an egg on each protruding tack. I garnished the whole thing with lettuce and parsley. It transported easily and made a rather nice presentation.

                                    1 Reply
                                    1. re: notachef
                                      alkapal Nov 9, 2007 05:39 AM

                                      notachef, if one were looking at the box top, is it "sides down" (and tacks coming up from underneath? (i.e., as if from inside the box?)

                                    2. g
                                      gordon wing Nov 16, 2007 12:46 AM

                                      here's a photo of some deviled eggs I brought to an Xmas party .... alll the toppings are red or green......

                                      9 Replies
                                      1. re: gordon wing
                                        alkapal Nov 16, 2007 02:58 AM

                                        looks good! what is the topping far bottom left egg? looks like caramelized onions? some chutney?

                                        1. re: alkapal
                                          gordon wing Nov 16, 2007 09:06 AM

                                          IIRC that filling was some chopped sun dried tomatoes .....

                                          1. re: gordon wing
                                            alkapal Nov 16, 2007 11:57 AM

                                            thanks gordon. btw, what is IIRC?

                                            1. re: alkapal
                                              jfood Nov 16, 2007 12:09 PM

                                              if i remember correctly

                                              1. re: jfood
                                                Davwud Nov 16, 2007 01:02 PM

                                                If I recall correctly.

                                                Either or.


                                        2. re: gordon wing
                                          Hooda_Guest Nov 27, 2007 03:36 PM

                                          In response to the picture posted by Gordon:

                                          Wow, those look good! So much better than the deviled eggs brought to our last office party. I could only detect Miracle Whip and sugar in the yolks. Next year, I am taking over the deviled eggs!

                                          1. re: Hooda_Guest
                                            exotik1 Mar 2, 2008 06:25 PM

                                            You could always buy an "Egg Cuber" to make cube-shaped eggs that wont slide around. I'm looking for one of those gadgets.

                                            1. re: exotik1
                                              louweezy Mar 4, 2008 11:13 AM

                                              Sorry, can't attach photo, or add a link.
                                              http://fantes.com/egg-utensils.html scroll about 2/3 down to see it.(website not particularly friendly)

                                          2. re: gordon wing
                                            Joy123 Jun 17, 2010 10:20 PM

                                            Wow, those are really neat Gordon...

                                          3. m
                                            melly Mar 2, 2008 06:48 PM

                                            Take a large baking sheet (with sides of course), slap some of that waffle-like shelf liner in the bottom, put eggs on, strategically place toothpicks in some of the eggs so that when you cover with plastic..it won't touch the tops of the eggs. It works.

                                            1. Paul Weller Mar 4, 2008 04:42 PM

                                              In a refrigerated container or a cooler with ice.

                                              1. j
                                                Joy123 Jun 17, 2010 10:17 PM

                                                Cookie sheet with lettuce or I found if you spread potato salad or mac salad even cold slaw would work...and make spoon well in a roll and of course add deviled eggs to the well ...works great for large number of eggs like you have to take...if you have the time to make up a salad...and they enjoy what ever you make...lettuce leafs to work but not as well. Good Luck!

                                                1. m
                                                  mana122 Aug 24, 2013 09:36 AM

                                                  I place my deviled egg halves in paper muffin cups. Keeps them in place and super simple for people to grab and go socializing ( if they make it that far)

                                                  3 Replies
                                                  1. re: mana122
                                                    lemons Aug 26, 2013 07:04 AM


                                                    1. re: mana122
                                                      DoxieMama26 Apr 17, 2014 03:32 PM

                                                      I agree with lemons, great idea! I have some Easter muffin cups I'm going to use, thanks!

                                                      1. re: DoxieMama26
                                                        Puffin3 2 days ago

                                                        Peel the eggs and make the filling at home.
                                                        Go into work early and make the devilled eggs there.
                                                        Something about the smell of devilled eggs in an office setting that isn't very appealing IMO.

                                                    2. Sandwich_Sister 2 days ago

                                                      Through the white egg haves in a container and put your filling mixture in a piping bag or ziplock bag. and any toppings or spices in another separate container.

                                                      Get there a little bit early and assemble your eggs on your tray and garnish. It doesn't take long just a few minutes.

                                                      3 Replies
                                                      1. re: Sandwich_Sister
                                                        Puffin3 1 day ago

                                                        Ya like I just said.

                                                        1. re: Puffin3
                                                          Sandwich_Sister about 18 hours ago

                                                          I did not read you comment because you had posted it as a reply to someone else.

                                                          Please don't be rude. That is just uncalled for.

                                                        2. re: Sandwich_Sister
                                                          alkapal about 21 hours ago

                                                          good technique, sandwich sister!

                                                        3. chowser about 20 hours ago

                                                          Since 2007 when this was posted, one of my best impulse purchases is this Pampered Chef chiller that holds deviled eggs, among other things. It comes in handy often.


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