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[quote=Anonymous]I have to make deviled eggs in large quantity at least once/year (I attend an annual party where I'm asked to make this each year).  I make 3 dozen.  Yes, you can boil them all at once, but you need a large Dutch oven so that all eggs will be fully submerged for the entire boiling time.  Eggs that stick out of the water when the water level drops as it boils, will not cook evenly (sometimes you'll have part of the egg "white" that will be greyish and rubbery) and they may not peel cleanly.  I have a large 8 quart Dutch oven that can do all 3 dozen eggs in a single layer.

I make them the night before, then I season my egg mixture for "mild" eggs.  I fill half of the whites and garnish with parsley.  Then I add spice to the "spicy" eggs and I garnish that with paprika.  So "green=mild" and "red=spicy".  Since my egg plates are porcelain, not particularly easy to travel and only hold 20 halves each (3 plates= 60 when I have 72 eggs), I have two rectangular cake carriers and I turn them upside down and put the eggs in the top, then use the bottom as a lid.  Works fine.  Just put a spoon in the carrier for people to serve eggs.  I fill the carriers, then I put plastic wrap over the cake carrier before I put the lid on to make sure that I get an air-tight seal.  And they're find the next day.  The trick is to minimize the amount of air that comes in contact with the yolk mixture.[/quote]

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