My family always has an assortment of finger foods on Christmas Eve. This year I want to add a little twist. I'm doing regular deviled eggs, and I have a platter to serve them on. You know, the kind with the egg shaped dents in it.
To do something a little bit different, I have decided to also make deviled eggs using quail eggs. I'm going to top these with some Russian Osetra caviar.
My question is, how am I going to serve these, in all their tiny cuteness? All of the food will be on the dining room table, so I need a way to showcase them on that table. I am thinking that they will tip over if I have them just on a flat plate.