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Transporting deviled eggs?

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?

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

        17 Replies
        1. re: yayadave

          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

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

            1. re: yayadave

              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

                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

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

                  1. re: MMRuth

                    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

                      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

                        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

                          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

                            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

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

                          2. re: aurora50

                            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

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

                      2. re: MMRuth

                        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.

                        DT

                      3. re: yayadave

                        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

                          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. 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

                        ...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. 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.

                        3 Replies
                        1. re: Niblet

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

                            1. re: Niblet

                              I do the same. Much easier and it takes just minutes to fill the egg whites if you do it with the plastic bag trick.

                            2. 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. 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. 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. 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. 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. 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

                                          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. 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

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

                                            1. re: alkapal

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

                                                  1. re: jfood

                                                    If I recall correctly.

                                                    Either or.

                                                    DT

                                            2. re: gordon wing

                                              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

                                                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

                                                  Sorry, can't attach photo, or add a link.
                                                  http://www.fantes.com/images/10060-1e...
                                                  http://fantes.com/egg-utensils.html scroll about 2/3 down to see it.(website not particularly friendly)

                                              2. re: gordon wing

                                                Wow, those are really neat Gordon...

                                              3. 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. In a refrigerated container or a cooler with ice.

                                                  1. 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. 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

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

                                                          1. re: DoxieMama26

                                                            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. 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: Puffin3

                                                              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. 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.

                                                              http://www.pamperedchef.com/our_produ...

                                                              1. If it was me, I'd use a shirt box lined with crinkled aluminum foil. If the box is deep enough, you can do several layers.

                                                                1. I didn't read all suggestions so this might be a repeat. If you have the space to do it, bring the cooked whites to work empty. Fill a zip-top bag or 2 with the filling. Snip a corner of the bag when you're ready to fill the shells and squeeze away. Size of the hole of course depends on how chunky your filling is. Garnish as/ if desired. If you want to fill them ahead of time, containers with bunched-up plastic wrap is supposed to help. You kind of crumple it and nest the deviled eggs on it.

                                                                  Edited to add- Well hell's bells! I just noticed the original post was from over 7 years ago! I wonder what she ended up doing....

                                                                  1 Reply
                                                                  1. re: janmcbaker

                                                                    She reported back on July 20, 2007......