Transport Deviled Eggs | Make and Serve Deviled Eggs

How to Make and Transport Deviled Eggs

transporting deviled eggs

hard boiled eggs

Deviled eggs are a favorite finger food at picnics and potlucks. No worries if you don't have a fancy egg carrier, there is a simple solution to safely transport deviled eggs with ease. The term "deviled egg" arises from traditional hot spices including mustard and pepper. Creative cooks today prepare deviled eggs super hot, spicy or mild, depending on personal taste. Make your signature deviled eggs using a family favorite recipe or experiment from the suggested ingredient list below.

Deviled Eggs:
Hardboil a dozen or more eggs. A couple of extra provide wiggle-room if one breaks apart from shelling. Cool your eggs completely before shelling them. Plan on chilling in the fridge for several hours for best results. Carefully cut the shelled egg in-half and scoop out the yolk. Dice the yolks into small crumbles with a fork, taking care to not mash into a paste.

egg white halves

deviled egg ingredients

egg yolks

Divide the crumbled yolk into separate bowls for each filling recipe. Add enough dressing to make the yolk creamy but not runny, then stir in spices.

Pipe or spoon the filling mixture back into the egg whites. Garnish the eggs for visual appeal.

Choose a Dressing:
Mayonnaise
Miracle Whip
French dressing
Ranch dressing
Tarter Sauce
Sour cream
Cream cheese
Salsa
Prepared mustard
Tahini
Hummus

Add Your Favorite Spices:
Prepared mustard
Chili powder
Pickle relish
Vinegar
Black pepper
Cayenne pepper
Curry powder
Garlic salt
Minced onion
Poppyseed
Tarragon
Anchovy
Caper
Garlic
Horseradish
Hot sauce or Tabasco
Worcestershire Sauce

Garnish Ideas:
Paprika
Tajin
Olive slice
Grated ginger
Snipped chive
Purslane
Parsley sprig
Pimento
Tiny shrimp or sardine
Bits of bacon or ham
Mushroom
Diced tomato
Diced avacado
Slivered bell pepper
Grated Cheese
Taco cheese
Sesame seeds

egg cartons

plastic wrap around the egg carton.

Make the egg carrier out of egg cartons. Cut off the top and the tab. Cover the carton completely with plastic wrap, taping or tucking the extra underneath to keep it sanitary. Float the wrap over the egg cups so the deviled eggs are easy to pick up. Two egg cartons fit perfectly into a standard cake pan with a lid.

Cover and refrigerate the deviled eggs for a few hours or overnight. Enjoy!

cake pan with cover

Tips:
Keep deviled eggs cool at a summer picnic by nesting a second cake pan filled with ice packs below your serving pan.

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