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

The deviled eggs bought from the deli can sometimes be slimy on the bottoms where they sit in the egg plate due to a few reasons:

1. Moisture accumulation: When deviled eggs are stored in a container or plate, any condensation or excess moisture can accumulate at the bottom, leading to a slimy texture. This can happen if the container is not properly sealed or if the deviled eggs are left uncovered for an extended period.

2. Spoilage: The presence of harmful bacteria can cause spoilage and result in a slimy texture. This can occur if the deviled eggs were not refrigerated properly, exposed to warm temperatures, or contaminated during handling.

3. Incorrect cooking: If the deviled eggs were not cooked thoroughly, they may be more susceptible to spoilage and slime formation. The yolks of hard-boiled eggs should be firm and fully cooked to minimize the risk of spoilage.

4. Egg white proteins: Egg whites contain a protein called ovomucin, which is responsible for their gelatinous and slightly viscous texture. When egg whites are cooked, ovomucin firms up and gives the eggs their characteristic texture. However, if the eggs are overcooked or subjected to extended heat, ovomucin can break down and release a slimy substance.

To avoid slimy deviled eggs, ensure they are cooked thoroughly, stored in a proper container, and refrigerated adequately. It's also important to follow food safety practices when handling deviled eggs to prevent bacterial contamination.