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I used to arrange deviled eggs on a flat plate and pray nobody bumped the table. By the time I got to the party, half of them had flipped upside down in the car. These trays have individual slots so each egg half stays put from kitchen to buffet.


















Deviled eggs aren't the only casualty. I once watched a bowl of seven-layer dip slowly slide off a flat tray and land on someone's shoe at a Fourth of July party. These trays have compartments, grips, or edges that keep everything locked down.



















Half the battle is getting food there in one piece. I learned this after a crockpot full of meatballs tipped over in my trunk and I spent an hour cleaning marinara out of the carpet. Never again.



















Once I solved the sliding and spilling problems, I realized a few small additions made the whole process smoother. Labels, utensils, covers. The little stuff you forget until you're standing at the buffet table improvising with napkins.
















