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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!

                2. With a sharp knife...Cut a small, thin sliver off the bottom to make a flat surface....
                  If you don't have one of those plates designed for eggs.....

                  Have Fun!

                  1. I use grey and black pebbles, both a combination of polished and rough hewn. They make for an interesting contrast. Otherwise slicing a little off the bottom helps as well.

                    1 Reply
                    1. re: JungMann

                      Jelly beans would be fun for Easter if there wouldn't be transfer of the color and sugar. ;>

                      I bet your plates with pebbles are sophisticated and lovely to behold. I really like it.

                    2. Just put a paper doily on the plate to keep them from sliding. I place them close together so they aren't tippy.

                      1. I too use shredded lettuce or bunches of curly parsley. Then I use slivered almonds as bunny ears on the eggs. And sometimes a caper or little piece of black olive for the nose. But that's just me.

                        5 Replies
                        1. re: sparkareno

                          Haha - last year I made chicks ala bento. I carefully cut the egg whites in a zig zag along the equator like a cracked egg shell. Then I used a 1Tbsp scooper (ala ice cream) to make rounded mounds of deviled goodness for chicks, black sesame seeds for eyes and a triangular sliver of carrot for the beak. Teach me to try and Martha it. No one would even taste them!

                          1. re: just_M

                            Why not!?! They sound charming! Was it the culinary version of PETA kicking in in response to the eggs looking like baby chicks?

                            1. re: rainey

                              My daughter was definitely having a PETA moment. Which is funny because as I pointed out to her she butchers her own chickens! To which she says, Yes but I don't eat the chicks, thats just sick Mom! Haha So last night I asked my Mom if she remembered them and if there was something wrong with them. She says; Oh those? They were darling! I thought they were for decoration, since you usually don't decorate and just cook, I figured you decided to decorate with the food :-} They did eventually get eaten when my son came home. Then again at 15 he'd eat anything not nailed down.

                              1. re: just_M

                                Reminds me of the difference between my husband and my daughter.

                                When the girls were small I went to some trouble to get them particularly attractive chocolate rabbits when there was more originality and variety than there is now. My tender hearted daughter would be so taken with them that she would never eat them. Then one day -- months later -- her sister would finally give in the temptation and eat it and leave her younger sister devastated by the loss, the brutality and the rotten trick long after I could get a replacement.

                                My husband's approach was to bite the head off and that was that! ;>

                                Meanwhile, the greedy sister's style was to start breaking through and nibbling at the base and slowly work her way up to the head.

                                1. re: rainey

                                  I'm one of the *savers that savors* ;-} and always get my stash snagged. Their opinion is something like "you snooze you lose". Of course as the wife/mother they know the threats of death are bunk. Greedy buggers!

                        2. I used to use bunches of curly parsley. The texture keeps the leaves from sticking to the eggs, which is the problem with shredded lettuce or cabbage (which is definitely a good idea for the holiday).

                          I make deviled eggs all the time, and once I finally got two glass egg-holder plates, I really use the heck out of them. They are super cheap at thrift stores and antique malls. Every household used to have them, and people unload them like crazy these days.

                          1. Before I got the plates that are made specifically for deviled eggs, I use to use lettuce. I'd use the softest leaves and cut them into shredds. I've always been cautious to use salt or lentils or anything that could stick to the egg. If you want to elevate the center, use an apple, and slice it across the top and the bottom so that its flat on both ends. When you ask for something to elevate the center, how big are you wanting that to be? Diameter wise.

                            2 Replies
                            1. re: chef chicklet

                              I was thinking of about 1" higher.

                              I'm going with the shredded cabbage since it will look like Easter grass. I'll cut sections of cored Persian cukes and lay them down the center and pile the cabbage higher around them then rest the eggs on either side directly in the cabbage around the center.

                              I got so many good ideas but that's the one that's right for my table for this holiday.

                              1. re: chef chicklet

                                Agreed on the lettuce, I have used mixed greens to keep them upright.

                              2. Here's a nice one, if you need one that holds more they have them too.

                                http://www.amazon.com/Pfaltzgraff-Fol...

                                1. Serving up deviled eggs should be a no-brainer. They are dead and motionless. Consult any mortuary for tips on how to best display them.
                                  But transporting them, via car, train, or airplane? That's a challenge.
                                  One of the most efficacious Christmas gifts I received last year was a chinese tupperware knockoff that serves the singular purpose of transporting 20 deviled eggs. A game changer. Previously, any sudden hit on the brakes, a railroad crossing, or speed bump, and my deviled eggs du jour became tomorrow's egg salad. Get one if you want to take the deviled egg show on the road!

                                  8 Replies
                                  1. re: Veggo

                                    Too funny! Still, they may be dead and motionless but they are also abominably round and subject to gravity. =0

                                    If I ever have to transport them I do it as half egg whites and a pastry bag or baggie of filling.

                                    I'm not big on the specially shaped plates. Highly utilitarian I'm sure but nothing interesting going on to my way of thinking. Even so, hooray for everyone they work for and hooray for your straight jacketing transporter! ;>

                                    1. re: rainey

                                      "abominably round" describes one way in which nature abhors a straight line. The rest of us degenerate ellipsoids stick together....;)
                                      In my tiny world, I am counted on for sexy deviled eggs and they are always a hit.

                                      1. re: Veggo

                                        I have a chicken shaped place with egg shaped indentations that I bought at a garage sale for $1. It's da bomb

                                        1. re: momskitchen

                                          OMG I have a fish shaped one for eggs! How funny. Thanks for giving me the laugh!

                                          1. re: boyzoma

                                            You must put caviar on the top. Fish eggs. Get it?!? :)

                                      2. re: rainey

                                        That's what I do -filling in a zip lock and cut the corner off and fill the eggs when I get there.

                                      3. re: Veggo

                                        Motionless? From any surface to my mouth, speedy greedy!

                                        1. re: blue room

                                          Hey, babe! Loved your collection of egg serving dishes and Easter dishes. ;>

                                      4. cut the eggs the other way, through the equator not the polls, you then have enough thickness in the whites to cut off part to make the bottom flat. This creates a whole new shape and look to old fashioned deviled eggs.

                                        1 Reply
                                        1. re: gardencub

                                          I am actually planning to do the taller center section the unconventional way and the lower stage with the lower profile. Just to keep things interesting! ;>

                                        2. I use a deviled egg plate! Duh! (I'm in the South, where they are mandatory!)

                                          1 Reply
                                          1. re: cackalackie

                                            So mandatory, that even the party stores sell disposable plastic versions. We have 2 because my daughter loves making deviled eggs and I'm not going to give a kid the heirloom china version.

                                          2. It's probably too late for this year but try to buy an egg plate or two. I have a small collection of them. They are always showing up at garage sales for a $1 or $2. Some of mine are quite decorative like the carnival glass ones. There are all kinds of uses for these things too. My wife keeps a lot of her ear rings in the little indents on the bedroom dresser.

                                            1 Reply
                                            1. re: tonka11_99

                                              Love egg plates - you can find them on ebay for a song - cute vintage ones. I own an Indiana glass egg plate and haul it out every holiday.

                                            2. Sliced rings of red onion with enough of the inner rings removed to provide a stable base for the egg to rest in.

                                              1. I know it may be a little too late for those needing another idea today, but I just saw where someone used sliced cucumbers, with a small center cut out. Lay out the cucumbers on the plate and place the eggs in them. Put a small dish of dip in the center and you can not only eat the eggs, but the cucumbers as well. (I would imagine you could surround with other veggies as well to create a veggie/egg platter!)

                                                1. These are absolutely adorable! Not sure if I could eat them, but they are so fun to look at!

                                                  http://www.accenttheparty.com/party-b...

                                                  2 Replies
                                                  1. re: soypower

                                                    Totally fun!

                                                    While we're getting all artistic, check these square eggs out. Yeah, you read that right, SQUARE EGGS. Checky, checky--go to p. 31, the pic doesn't show squares, but the recipe provides instruction. They sound good either way:
                                                    http://www.penzeys.com/images/B10.pdf

                                                  2. To everyone who referred to those litte egg-shaped plates, thanks a lot. My nearby Safeway them before Easter and I kept saying to myself 'self, you don't need this; you have no space.' So, lo and behold, AFTER Easter they were marked down from $10 to $3. I still have no room for the little thing but it makes me smile and think how CH continues to make little and not so little changes in my life :)

                                                    1 Reply
                                                    1. re: c oliver

                                                      Wow... I had an effect on someone.