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These eggs are kept in gallon size buckets full of the preservatives that keeps them fresh. When first opened all of the eggs will have that same slimy feeling all over the egg not just on the bottom. The eggs are kept whole until sliced open or into pieces for use. Once they are placed on a plate for show/sell any remaining residue from the preservative water will drain to the bottom of the egg, leaving the bottom feeling slimy. If they were kept on an open bottom container the eggs would dry out too quickly causing them to have a shorter shelf life, and the company would lose money.

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Q: Why are the deviled eggs bought from the deli sometimes slimy on the bottoms where they sit in the egg plate?
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