Flipping over deviled eggs

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Flipping over deviled eggs

Postby Larry Greenly » Sat Nov 25, 2006 12:59 pm

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.
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Re: Flipping over deviled eggs

Postby Cynthia Wenslow » Sat Nov 25, 2006 1:08 pm

Nestle them in muffin tins and cover with foil?
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Re: Flipping over deviled eggs

Postby Jenise » Sat Nov 25, 2006 3:14 pm

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.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Flipping over deviled eggs

Postby Linda R. (NC) » Sat Nov 25, 2006 3:21 pm

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Re: Flipping over deviled eggs

Postby Barb Freda » Sun Nov 26, 2006 2:42 pm

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...
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Re: Flipping over deviled eggs

Postby Sue Courtney » Sun Nov 26, 2006 2:51 pm

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.
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Re: Flipping over deviled eggs

Postby Larry Greenly » Sun Nov 26, 2006 5:32 pm

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?
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Re: Flipping over deviled eggs

Postby Sue Courtney » Sun Nov 26, 2006 6:44 pm

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.
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Re: Flipping over deviled eggs

Postby Carrie L. » Sun Nov 26, 2006 8:04 pm

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.
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Re: Flipping over deviled eggs

Postby Larry Greenly » Sun Nov 26, 2006 8:59 pm

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.
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Re: Flipping over deviled eggs

Postby Larry Greenly » Sun Nov 26, 2006 9:04 pm

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.
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