When it comes to transporting food from my house to other houses or locations, I am very picky with how I store them to ensure the food makes it in one piece to its destination. I always volunteer to cook food for not only the holidays, but any event that needs food - like a work function or school function. I try to make something each week for our weekly dinners at Nick's mom's house, too. When Thanksgiving came around, I planned to bring the turkey, au gratin potatoes, cake, and deviled eggs. I was incredibly excited to test out the Party Serving Kit from Rubbermaid. It has two inserts that can be used for cupcakes and deviled eggs, but can also transport various other food items, like cake, pies, cookies, etc.
I have a few other containers that are just not built as sturdily as the Rubbermaid Party Serving Kit is built. The handle is NOT wobbly. You click it into place and it stays. The sides clip securely and the lid does not go ANYWHERE. I actually did not wait until Thanksgiving to use it to transport cupcakes to family dinner (see picture below). I also got to try out the Rubbermaid Party Platter which has four areas for various foods and a removable food storage container for dips. I packed a veggie tray with pickles and olives with a side of ranch dressing to take to Thanksgiving dinner. I was so happy that nothing spilled anywhere in my trunk from either container. That is such a blessing, let me just tell you.
Both Rubbermaid food storage containers (the Party Platter and Party Serving Kit) are 100% BPA-free and lightweight. The Party Platter is microwave, freezer, and dishwasher safe. The Party Serving Kit is dishwasher safe and has both a lip on the base to prevent spillage and a tall lid, so your food doesn't get smushed. It's really not any fun when your cupcake frosting is demolished.
What you need:
- 12 eggs
- 4 Tbsp. mayonnaise
- 6 Tbsp. cream cheese, softened
- 3/4 cup shredded cheddar jack cheese
- 1/3 cup pickled jalapenos, diced
- 1 package real bacon bits
- Hot sauce (optional)
- In a saucepan, cover your dozen eggs with an inch or two of water. Bring to a boil over medium to medium high heat. Remove the saucepan from the heat and cover your pan. Let sit for 15 to 20 minutes.
- Remove shells from eggs - I do this under cold water because it's a little easier.
- Cut the eggs in half lengthwise and remove the yolks into a separate bowl.
- Mash the yolks a little. Then mix in mayonnaise, cream cheese, cheddar jack cheese, jalapenos, and half the package of bacon bits. For more heat, add some drops of hot sauce.
- Spoon mixture into halved eggs and top with additional bacon bits for garnish.
- Makes 24 deviled eggs.
Recipe adapted from SteakNPotatoesKindaGurl
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