Page 1 of 1
Flipping over deviled eggs
Posted:
Sat Nov 25, 2006 11:59 amby Larry Greenly
I frequently make deviled eggs for parties that request food. They are always one of the first things to get eaten.
The problem is transporting them. I carry them in a flat container, sometimes even a pizza box, but the eggs have a propensity for flipping over if I round a corner or make a U-turn, smashing my carefully piped yolks.
Any suggestions? I usually do a dozen eggs, which makes 24 deviled eggs.
Re: Flipping over deviled eggs
Posted:
Sat Nov 25, 2006 12:08 pmby Cynthia Wenslow
Nestle them in muffin tins and cover with foil?
Re: Flipping over deviled eggs
Posted:
Sat Nov 25, 2006 2:14 pmby Jenise
Cynthia beat me to it. Or you can always buy one of those special trays for serving them and use it during transport too--it's the kind of thing you can pick up cheap at thrift stores I would think, knowing how you love to treasure hunt.
Re: Flipping over deviled eggs
Posted:
Sat Nov 25, 2006 2:21 pmby Linda R. (NC)
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 1:42 pmby Barb Freda
I'd do twp things. Line the plate you serve them from...and I'd actually trim a teensy bit off of each side so they have a flat surface instead of a rounded one to rest upon...
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 1:51 pmby Sue Courtney
I've always served devilled eggs (or savoury eggs as I usually call them) in lettuce leaves. Stops them slipping around and if you use the leaves from the inside of an iceberg lettuce, they work as natural little cups which you can eat as well.
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 4:32 pmby Larry Greenly
When I make a u-turn, they probably should be glued down.
Say, have you ever tried any of the genuine wasabi that's grown in NZ?
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 5:44 pmby Sue Courtney
Larry Greenly wrote:Say, have you ever tried any of the genuine wasabi that's grown in NZ?
No - must seek some out. Not really a fan of wasabi, though. Kills all the flavours the wine.
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 7:04 pmby Carrie L.
I know you didn't ask, but I wanted to share my new favorite way to make deviled eggs. I just stir in a couple spoonsful of olive tepanade and a little mayonnaise. They are delicious and addictive.
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 7:59 pmby Larry Greenly
I frequently add a dash of Worcestershire and perhaps a shot of Tabasco-style hot sauce. I've even tried a drop of good fish sauce for a little complexity. You're right; they are addictive--and they're the first things to be eaten at a party or potluck.
Re: Flipping over deviled eggs
Posted:
Sun Nov 26, 2006 8:04 pmby Larry Greenly
Sue Courtney wrote:Larry Greenly wrote:Say, have you ever tried any of the genuine wasabi that's grown in NZ?
No - must seek some out. Not really a fan of wasabi, though. Kills all the flavours the wine.
Some say an assertive Gewurztraminer can stand up to fresh wasabi. The wasabi rush, though, is even worth going without vino.