Flipping over deviled eggs

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.

Nestle them in muffin tins and cover with foil?

[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.

Larry, how about an egg plate?

http://www.amazon.com/exec/obidos/ASIN/B000GG6EC6/nextag-kitchen-20/ref=nosim

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...

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.

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?

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.

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.

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.

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.