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How to transport and serve deviled eggs?

I'm going to a dinner party tomorrow and am expected to bring deviled eggs. Unfortunately, I seem to have misplaced my deviled egg platter. What's the best way to transport them so as to avoid their rolling over and into each other? And what is the most attractive way to serve them without an egg platter? I appreciate any tips you can offer. Thanks so much for all the great ideas!

Public Comments

1. I think if you place them on a bed of lettuce and then wrap plastic wrap on top tightly it should be ok...especially if you transport them on a pillow and don't make sudden stops or turn sharp corners.
2. How about a regular platter lined with leaf lettuce? That way they won't just slide around. Make sure whatever you use has a cover that won't smush them down.
3. Maybe you could try to place them in the empty egg cartons. You could also put them in a deep pan (9 x 13 or larger) lined with paper towels. I would place them on an oval platter and garnish with either parsley or even fresh fruit like grapes or strawberries. Good Luck.
4. I like the first answer. Transporting them on lettuce really might act like a pillow.
5. 1. Take a large baking sheet (with sides of course), slap some of that waffle-like shelf liner in the bottom, put eggs on, strategically place toothpicks in some of the eggs so that when you cover with plastic..it won't touch the tops of the eggs. It works 2. Take a cardboard box top from a copy paper box. I lined it with aluminum foil, turned it upside down and stuck thumb tacks in. When I flipped it back over, I just placed an egg on each protruding tack. I garnished the whole thing with lettuce and parsley. It transported easily and made a rather nice presentation. 3. If I ever have to take deviled eggs somewhere again, this is how I'll do it. Last night I put the white halves in plastic containers (I used about 3 dozen eggs), and mixed up three kinds of filling and put each in heavy ziplock freezer bags, twisted the ends so the filling was down in one corner of the bag, squeezed all the air out so the yolks wouldn't discolor. This morning I just put garnishes in little containers and tossed everything in a bag. It took about 10 minutes to pipe all the fillings and garnish the little suckers, and the platters were beautiful and fresh. No need to do them at home. If you're interested, I did wasabi (wasabi paste, rice vinegar, scallions, fresh ginger, mayo, garnished with slivers of curled scallion), smoked trout (with smoked trout my husband made, plus shallots, Crystal hot sauce, lemon juice, mayo, garnished with good dark paprika), and "French" (?) (Dijon mustard, tarragon, flat-leaf parsley, minced capers, lemon juice, mayo, garnished with a parsley leaf each). I guess the latter isn't technically "deviled."
6. I think I would find my deviled egg platter.