4 Ways to Transport Deviled Eggs (2024)

FAQs

4 Ways to Transport Deviled Eggs? ›

The Best Way to Transport Deviled Eggs

Putting them in mini muffin tins is another solution. I don't have a mini muffin tin. Another solution is slicing the hard-boiled eggs in half as they stand up instead of as they lay down. Then you make the deviled eggs as usual and transport them in an egg carton.

The Best Way to Transport Deviled Eggs

Putting them in mini muffin tins is another solution. I don't have a mini muffin tin. Another solution is slicing the hard-boiled eggs in half as they stand up instead of as they lay down. Then you make the deviled eggs as usual and transport them in an egg carton.

Keep deviled eggs refrigerated in an air-tight container at all times and serve them within two days.

Keep it Cold:

For example, if you are bringing deviled eggs to the picnic, store each egg half in a muffin tin, wrap with foil, and place in the cooler just before leaving. Pre-chop all foods, place in small containers and remove all excess packaging to allow more space for ice or ice packs.

The easiest way to do this is simply to lay them on a double layer of paper towels as you fill them with the deviled yolk mix. Then, transfer onto a dry plate.

One of the old classic methods used sawdust (dry sand also works): put a layer of sawdust in a (wood) box, nest some eggs into it (well separated from either other and the side/bottom of the box).

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

Deviled eggs can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

If you won't be eating them right away, place into a container lined with folded paper towels and refrigerate. It's common for deviled eggs to "sweat" in the fridge, which can make them kinda soggy in a day or two. The paper towels will absorb the extra moisture and keep them fresh much longer!

How do you keep eggs warm for a potluck? ›

Store a small amount of eggs in a slow cooker to keep them warm. Pour your leftover eggs directly into your slow cooker. Put the lid on the slow cooker and turn the dial to the lowest heat setting. You can keep your eggs in the slow cooker for up to 2 hours after making them.

Packing Hard-Boiled Eggs for Lunch

It's also important to keep hard-boiled eggs stashed in the refrigerator until you're ready to eat. But if you don't have access to a fridge during the day, a couple of ice packs will get the job done to keep them chilled.

Mini muffin tins or ice cube trays

Cover loosely with plastic wrap, and you're good to go.

When it's time to serve, snip off a corner of the bag and pipe the filling into the egg whites. If you'd rather fully assemble the deviled eggs in advance, be sure to store them in a single layer in an airtight container, and hold off on garnishing them until right before serving time.

Arrange large leaves (like radicchio) artfully on the plate, fanning them out so the leaves curve up, then set the eggs in the leaf cups. It doesn't really matter what kind of roughage you use, as long as the roughage itself is not slick. (Cucumbers, for example, would not work very well.)

Thermos or Insulated Container: One of the best ways to keep eggs warm is to use a thermos or insulated container. Before you leave, boil the eggs, peel them, and place them in the thermos while they are still hot. The insulation will help maintain the heat.

Deviled eggs can stay out at room temperature for 2 hours, and that period applies to preparation, serving, and leftovers. After 2 hours, perishable foods—like deviled eggs—enter what the USDA calls the "Danger Zone," in which conditions are more favorable for harmful bacteria to form.