Hate wrestling with boiled yolks when making deviled eggs? I accidentally discovered that those saucers that have the indentions for the cups in them make a very good "holder" for when you mash the yolks gently and quicker, individually with a fork. Toss the mashed results into the mixing bowl with the rest of the ingredients just prior to refilling back into the sliced boiled white halves. These saucers also work well while stuffing dates, cherry tomatoes, etc., providing just enough of an "edge" over a flat plate or slippery bowl.
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