Do you have a long, narrow relish tray? That is how I used to serve Deviled Eggs if the dish was being passed at the table and it worked okay. It was not difficult to handle but when about half the eggs were gone they did start to move around a bit.

If you doing a buffet then you can put the eggs on any flat bottomed plate, a cake plate works well.

A few months ago I finally broke down and bought a deviled egg plate and I've used it twice already. I bought it on Ebay for $3 plus $5 shipping.

Michelle

Before I had the little plate with the indents in it to hold the eggs, I used to use those little muffin paper liners. The small ones hold the egg nicely and keeps them from sliding around.

Here's one who hates those deviled egg plates...I think there are 2 somewhere in this house, matching that I had to have. What I hate it that as soon as one is taken the plate looks picked over.
I rarely serve a plate of just deviled eggs, I make a platter with a bunch of carrot sticks, then maybe 5 egg halves, and a little bunch of celery sticks, more eggs, a few pickle spears and more eggs....well you get the ides. Then when someone takes some, the tray doesn't look like a gap toothed grin.
I just remove the yolks, add some mayo and some dry mustard powder....a very little grated onion...salt and paprika on the top after theya re back in the whites. Sometimes I add chippsd chives, sometimes some tarragon, sometimes some sweet pickle relish or even one of those tiny cans of devilled ham if I am making a lot.
Linda C

What about setting on a plate of curly parsley, it should stop them from jiggling around and it makes a pretty presentation.

Curly parsley or kale is good. You could also use some red leaf lettuce for additional color. If you slice a small bit off the bottom it will level the egg half to keep it from wobbling.

I've found a bed of parsley to be the best to keep them straight but I'm loving Shaun's idea.

As for recipes . I don't follow an exact one.

I boil the eggs( be sure they are not new fresh eggs or they will be hell to peel) when cool, slice and remove the yolks. Mash the yolks with a fork and add, mayo, dijon mustard, splash of hot sauce, pepper, salt and a spoonful or so of horseradish. I like a nice smooth consistency, no lumps. Sometimes I use cayenne instead of hot sauce. Finish with a little sprinkling of paprika.

I go light on the hot stuff but it does add a nice kick. They're not called deviled for nothing! LOL

Aren't you all clever! I knew I came to the right place.

I think I'll do a platter with red lettuce lining the plate and eggs alternated with veggie sticks, as suggested.

Thanks!

AM

Also, at a "professionally" done buffet, I have seen them done "on end"...and it looked like the top part of the white was not included...or perhaps they mashed it up with the yolks?
The big end of the egg was cut off just to expose the yolk and the small end evened out so it sat flat....then the yolks mashed, seasoned and returned to the little egg cups.
Linda C

I usually present on a bed of curly parsley but having none at the momentand needing them tonight I am using red lettuce leaves on a bed of ice. I do the mayo, mustard, parsley and top with chopped chives and paprika.

AB, Of course you are going to use your egg cuber...right? It makes egg plates obsolete. Even though I love my egg plate as it has a rectangular place in the middle for crudit�s.

Recipe variations: I add curry to mine. I've also heard of using hummus instead of mayonnaise.

If you're really into presentation you could buy a bunch of

And of course you're going to steam those eggs, aren't you? The shells come off extremely easy that way.

My favorite is Jessy's square deviled eggs though.

If you put lots of salt and a couple of Tablespoons of vinegar into the cooking water, the shells will slide right off. The vinegar dissolves that procetive coating that keeps eggs from drying out and the salt draws out some of the moisture and allows the shell to slide right off.
Linda C

I think I used too much vinegar in the first batch - all the eggs had dark grey marks all over them. Some in spots and some where the shells had cracked.

I skipped the vinegar in the second batch, and it was fine.

My MIL tried to give me a square egg mold once! If you have a lot of them, it's cool, but one at a time is deadly!

Thanks for your help.

AM

PS Maybe next time I'll use the "Hello, Kitty" egg mold!

Here is a link that might be useful: Hello Kitty Egg mold

Oooooh those look much better than mine! I gotta work on presentation.

Here's what I did with them at Christmas time -

I like your egg plate Shaun. My bed of kale and shredded carrots was fine, but I am totally coveting that egg plate!

Jesse, I wonder if anyone has thought to make an "adult" egg mold? Hmmmmm.....