I have deviled egg plates but when it comes to transporting them, they sometimes slide around and never end up looking as good as they did when I first made them. Years ago I came up with this idea and decided to share it with everyone. Boil your eggs and peel but when it comes time to cut them in half don't cut down the length, cut around the middle. I scoop out my yolk and place the white in a carton slot. After working up my yolks I simply use a spoon to fill each white. You can even sprinkle them with salt, pepper, paprika, whatever you like while in the tray. When ready to place on your serving plate, use a spoon to scoop them out of the carton tray.
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