Deviled Eggs are a classic appetizer summer picnics or barbeques. Did you ever have a difficult time trying to store or transport an appetizer like this? There are special containers and glass platters made specifically for deviled eggs…but seriously, where do you have room to store a container or large platter that you may only use once in a while and ONLY for deviled eggs?
Sweet Stackers stackable trays can create two layers of deviled eggs in one 3″ deep air-tight container. This is perfect for transporting an appetizer like this to party or picnic. Plus Sweet Stackers trays can be used for so much more!
In order to prevent the eggs from sliding around, I placed curly parsley in the bottom of the container and on one of the trays, The eggs perfectly nested in between the parsley which made them easy to fill. The parsley was not only there to hold them, but also made a pretty presentation.
Classic Deviled Eggs
8 eggs; hard-boiled and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
1 teaspoon vinegar
salt & pepper to taste
paprika for garnish
Hard boil the eggs, cool and peel. Slice eggs lengthwise in half, reserve the yellow yolk in a bowl. Mash the yolk with a fork, then mix with mayonnaise, mustard, vinegar, S&P until creamy.
Scoop a spoonful or pipe the mixture into each egg white until full. Sprinkle with paprika for garnish.
One container with two layers of devilled eggs…pretty and easy to store or transport to your next party!