If it were me, I would go ahead and make them, put a toothpick in the center of 3 or 4 of the eggs on the outside edge of the dish to keep the plastic off the surface and cover them with plastic wrap. It's easy to repair the minute holes left by the toothpicks. You can even go ahead and sprinkle with paprika or wait until you remove the plastic wrap. You do use paprika, don't you?lol

jude

I went ahead an prepared my platter then pushed a few aside and put a small condiment bowl in the middle and placed plastic wrap over it. It looked great the next day just adjusted a few of them around a bit.

Ok....making deviled eggs...
I have a really REALLY good do on the soup...I will add the broccoli florettes and the asparagus heads as I reheat tomorrow....but even without that I am tempted to sneak a bowl for my supper.

Soup sounds wonderful!

I made my deviled egg mixture the day before and stored the "stuffing" in a tupperware dish and the egg halves in a baggie. Spooned the mixture into the eggs just before serving. Worked well.

Ok....making deviled eggs...
I have a really REALLY good do on the soup...I will add the broccoli florettes and the asparagus heads as I reheat tomorrow....but even without that I am tempted to sneak a bowl for my supper.

Why is it that sometimes a second post gets a notice that I posted already....and when I don't want to post double it does???? Huh??? How come??
Sharon, how do you store the whites, unfilled? I thought of doing that but was afraid they might get "crumpled"
If they are dry and crusty on top...I'm going to blame my expert friends!.
Anyhow they are on a dish in the refrig, toothpicks inserted and saran on top....already paprika-ed!

They will be fine Linda!

I simply place them carefully in a freezer grade baggie (medium size). If I have lots I even gently stack them. Never have a problem.

Like Sharon, I just keep the whites and the filling separately in the refrigerator and then stuff the eggs just before I eat them. They come out fine.

However, I also refrigerate "leftover" devilled eggs, and those keep fine too, I put them in a single layer in a lock n lock container and they don't get squished.

Annie

Annie, way off topic, but Linda won't care!

Don't you just love those, "Lock 'n Locks" I am seriously hooked and watch for them to come on sale so I can buy more and toss all the other carp I have.....well compared to them, carp.

They are the "bees knees" in my opinion!

Recently, I made a Martha Stewart recipe that got good reviews. With my recipe, I like to eat them immediately after making (while still warm, mmm!) and after refrigerating. This time, with her recipe, I hated them right after, but really liked them after refrigerating. Go figure. It was kinda like potato salad, better the next day. So it can make a difference if done before or not.

Sharon, I agree, I've gotten several of the Lock N Locks, and I just keep everything else to send leftovers home with Amanda. She doesn't get my Lock N Locks, though, I've even taken them to work with soup in them and tossed them all over and not a leak, what a great invention!

Yup, I'm going to buy more of them.

Annie

Where do I get lock n locks?
re they really all that and a large order of fries?
I am constantly taking soup of something to someone....and I use those el cheapo things...or stack some in the freezer....then I eat the soup in my freezer and someone returns the containers I have sent....and I am drowning in those things.
Dropped a Glad container of soup out of the freezer Saturday and the edges of the lid broke...It's frozen so not leaking but when I thaw it it will leak all over!

Every time I see the subject of this thread, I cringe...2 "L's".....ai yi yi!

maybe it's fate ...two L's ...Lock and Lock....woooooooo

Oh my! Freudian? or something more sinister??

Linda they are made by Starfrit and come in glass containers or plastic containers. I use the plastic ones (BPA free) for absolutely everything. Meredith takes her lunch in them everyday and never a leak!

They are available every where kitchen stuff is sold.

"Every time I see the subject of this thread, I cringe...2 "L's".....ai yi yi!"

Yep - that is what put me off responding earlier

Alexa (g, d, r)

I'll get ya for that....best be watching over your shoulder!!!!

I have a truism....no matter how you make your deviled eggs....they always get eaten. You can make them with mostly mustard, or mayo, or potted ham or caviar, with capers or bacon....and you never have to throw any away!