American-Made Maple Wood 18 Deviled Egg Tray – In Stock

Deviled eggs are a true crowd-pleaser—the familiar appetizer that brings everyone to the table and often disappears before the meal begins. Our American-Made Maple Wood 18 Deviled Egg Tray gives you the perfect amount for family dinners, birthday parties, Easter brunches, summer cookouts, holiday celebrations, and casual get-togethers. With room for 18 deviled egg halves, it lets you serve plenty without bringing out an oversized platter.   Quality crafted in the USA from solid maple wood, this tray turns a favorite family recipe into a beautiful presentation. Maple’s light color, smooth appearance, and subtle natural grain coordinate easily with casual and formal table settings. Individual carved wells help keep each deviled egg neatly arranged, so your appetizer looks inviting from the first serving to the last.   Unlike disposable or ordinary plastic trays, this solid wood deviled egg holder brings natural warmth and American craftsmanship to your entertaining collection. It also makes a thoughtful gift for newlyweds, hosts, home cooks, grandparents, or that family member who is always asked to bring the deviled eggs. Guests may come for the food, but they will likely ask where you found the tray.   This maple wood deviled egg tray is in stock and ready for your next gathering. Order yours today and make every batch—from an old family recipe to our DutchCrafters Amish Deviled Eggs—even more enjoyable to prepare, share, and remember.  

DutchCrafters Amish Deviled Eggs Recipe

Makes 18 deviled egg halves   Ingredients 9 large eggs ¼ cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon sweet pickle relish 1 teaspoon apple cider vinegar ¼ teaspoon salt ⅛ teaspoon black pepper Paprika for garnish Chopped fresh chives, optional   Directions

• Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, remove the pan from the heat, cover, and let the eggs stand for 12 minutes.
• Transfer the eggs to a bowl of ice water and allow them to cool completely. Peel the eggs, slice them lengthwise, and gently remove the yolks.
• Mash the yolks with the mayonnaise, mustard, sweet pickle relish, apple cider vinegar, salt, and pepper until creamy.
• Spoon or pipe the filling into the 18 egg-white halves. Finish with a sprinkle of paprika and chopped chives, if desired.
• Refrigerate until serving, then arrange the eggs in your American-made maple wood tray and enjoy with family and friends.