A method and apparatus for preparing a plurality of whole deviled eggs. The eggs are first oriented and stored collectively in a refrigerated area for a prolonged period of time in order to cause the egg yolk to float to a select side of each egg. The eggs are preferably oriented within a container turned upon its side to cause the sides of each egg to face upwardly. An egg carton is but one example. In this manner the egg yolks rise against the upward facing side. The oriented eggs are then steamed in a specialized platter to facilitate the hard cooking of the egg white in the preselected position. The egg yolk is then removed from the peeled egg through the thin portion of egg white exposed thereon. A whole deviled egg is then prepared by removing the egg yolk and stuffing the remaining whole egg with a preselect mix. The specialized platter is then used as a serving tray, wherein the bottom of each egg is flattened to prevent the egg from easily rolling over in the user's plate.