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Mar 31, 2010 06:25 PM

How do you plate deviled eggs to be stable?

I'm doing a plate of deviled eggs for Easter. Special request. Gotta have 'em.

Anyone got a simple, cheap, elegant idea for making them sit securely on a flat plate? Extra points for something that elevates the center row.

Cummon! I know someone has the key to this! ;>

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  1. large salt crystals. if you can find colored salt even better

    7 Replies
    1. re: jfood

      Ooh, I really like that. Also slicing a tiny bit off the bottom of each would work. But I like your idea better.

      1. re: jfood

        You know, that occurred to me but I don't think I want the moist eggs picking up additional salt flavor.

        And I'm really hoping to be able to elevate the center row about 1". I'm currently thinking of lightly steaming 1" sections of carrots -- if I can find any big and broad and hunky enough -- and then cutting in a depression with a melon baller.

        Maybe if I can't find big beefy carrots I'll do jicama. But the color of carrots would be nice without, I think, coloring the whites like beets would.

        Never mind. I've got Persian cukes that would do the job perfectly and have nice color contrast!

        Thanks for helping me think it though!!!!

        1. re: rainey

          A mound of dry red or yellow lentils (dal) on your platter, with the eggs nestled lightly into them. Afterward, make lentil soup.

          1. re: greygarious

            That always looks so pretty when I see it in a magazine, but then I think, "Don't the lentils stick to the eggs?"

            1. re: ttoommyy

              I've only seen it, never picked one up. It wouldn't bother me if someone pbrusked a stray lentil onto the plate, since I'd want to be cooking the lentils shortly thereafter.

              Re downthread posts on transporting: I have a lidded Rubbermaid container
              with wells for devilled eggs that is great for travel, but I have also heard of lining a regular container with large-bubble bubble wrap and laying the eggs atop it. If you halve your eggs crosswise instead of lengthwise, you can use the egg carton to hold the filled halves.

              1. re: greygarious

                I would not use the egg carton to hold the filled halves as egg cartons are not exactly sparkling clean.

          2. re: rainey

            Funny you should mention deviled eggs; did you see the Deviled Eggs article, with ten recipes, under Chow Stories, The Ten, page two?

        2. could you arrange blanched asparagus or other vegetable in a particular configuration?

          1. I usually use some kind of curly lettuce like red leaf or even some kale, cutting off the leaf about halfway with the kale then kind of overlapping the leaves on a plate. Another thing you can do is to set the eggs in endive cups, maybe two to a leaf depending on the size of the leaves. They're more expensive but they can be eaten also.

            1. Put on a bed of couscous.

              1. Shred up some lettuce like Easter grass. Pile higher in the middle.

                2 Replies
                1. re: nemo

                  I thought pre-shredded cabbage as Easter grass :-}

                  1. re: just_M

                    These two are cool and particularly festive and whimsical for Easter! Thanks!