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Make sure to bring a pretty platter to display your deviled eggs when you get there. Use egg cartons and aluminum foil to create a carrier. Place the bottoms of 2 egg cartons in a 9×13" pan. Cover with a layer of foil and gently press down in each indentation. Place your eggs in the indentations and cover with plastic wrap.

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According to the U.S. Department of Agriculture (USDA), hard-cooked eggs of any kind can be stored in the refrigerator for up to seven days, either left in their shells or peeled. However, since deviled eggs are prepared and often contain a filling made with mayonnaise or greek yogurt, they are best consumed within four to five days, if not.

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Transporting deviled eggs drove me nuts for years. Wrapping them in plastic made a mess of them, and I couldn't bring myself to sacrifice money and cabinet space for a specialty carrier. One day the perfect solution occurred to me: Put the halved whites on the serving plate and wrap tightly with plastic wrap, and spoon the seasoned, mashed.

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Option 1: Assemble at the Party. Pack the whites, filling, and garnishes separately and assemble them when you arrive at your destination. Transport the filling in a sealed pastry bag or a ziplock bag (as described above in the piping section), and you'll be ready to fill the eggs with no mess upon arrival.

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Add a teaspoon of baking soda (or vinegar) to the pot. Bring the water to a hard boil over high heat. Place the lid on the pot and remove from heat. Let the eggs sit for 12 minutes (for hard boiled) and then carefully transfer eggs (using a slotted spoon) to an ice bath for 10 minutes to stop the cooking process.

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Press the foil down in between the cartons to keep them from sliding into each other. Not only does this help keep your eggs in place, but sealing them in may help keep them cold on the way over.

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Pack Your Deviled Eggs in an Insulated Container. The first step to traveling with deviled eggs is to find an appropriate container. The best way to keep them cool and safe is to use an insulated container. This type of container has two layers, an inner layer that keeps the contents cool, and an outer layer that provides insulation..

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1: Simmer the Eggs. Place a dozen eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the.

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Turn off the heat and gently place 12 the eggs at the bottom of the steamer basket or the bottom of the pan. Turn the heat back on again to medium high, and cover the pot. Cook for 14-17 minutes for cooked-through hard boiled. As soon as the eggs are cooked, transfer them with a slotted spoon to a bowl of ice water.

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Store the yolk mixture in a zipper-seal bag and the hollowed-out whites on a tray in the refrigerator until the eggs are ready to fill. Assemble by snipping off a corner of the baggie and piping the yolk mixture into the egg white halves. Or, just use a spoon. "I would definitely wait until the last minute," Bohm said.

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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. I might try that some day. A third method instructed me to make little boats out of aluminum foil, put the deviled eggs in there, and then put them in my deviled egg.

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Remove yolks with a spoon and place them in a medium mixing bowl. Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy. Mix in finely diced pickles.

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Cook, cool, and peel your eggs. Cut eggs in half lengthwise and scoop out yolks. Set aside to mash. To dye the whites, make a separate bowl for each color. Add 1 cup of water and 4 dashes of food coloring to each bowl. Mix thoroughly and add the whites. Let steep until the whites are colored to your liking.

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Just follow these steps: Fill a large pot with enough water to fully cover the eggs and bring the water to a boil over medium-high heat. Using a slotted spoon or skimmer, lower the eggs into the boiling water. Cover, reduce the heat to a simmer, and boil for the eggs for 12 minutes. Drain the eggs and immediately plunge into a bowl of ice water.

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Egg cartons. Arrange the eggs in the egg carton cups (preferably a plastic carton) and pipe in the filling, then cover. For eggs that fit perfectly in the carton cups, serve with the tops cut off.

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Fill a large pot with water, and bring to a boil. Lower the eggs into the boiling water with a slotted spoon. Cook for 11 minutes and 30 seconds. Step 2. Move eggs to ice bath. After time is up, use a slotted spoon to move each egg to a bowl filled with ice and water. Let sit at least 5 minutes in the ice bath. Step 3.