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RECIPES
DEVILED EGGS
Thequintessentialhorsd’oeuvre.
Makes 20 servings
10 large hard-boiled eggs, cooled just
enough to handle*
1
⁄3 cup mayonnaise
1¼ teaspoons Dijon mustard
1¼ teaspoons fresh lemon juice
1¼ teaspoons Worcestershire sauce
2½ tablespoons capers, drained
½ teaspoon kosher salt
2 pinches freshly ground white
or black pepper
1. Peel the cooked eggs and carefully slice in
half lengthwise. Place the egg white halves
on a clean work surface.
2. Put the yolks into the work bowl of a food
processor fitted with the metal chopping
blade; process until no longer grainy, about
45 to 60 seconds.
3. Pulse in the remaining ingredients and
process until smooth, about 45 seconds to
1 minute. Taste and adjust seasoning
accordingly.
4. You may either carefully scoop the filling into
the whites, or for a beautiful presentation, fit
a pastry bag with a small star tip. Fill the
pastry bag with the egg filling and pipe a
large rosette onto each white in place of the
yolk. Sprinkle with paprika before serving.
Nutritional information per serving:
Calories 63 (77% from fat) • carb. 0g
• pro. 3g • fat 5g • sat. fat 1g • chol. 94mg
• sod. 135mg • calc. 14mg • fiber 0g
* see page 5 for tips on cooling eggs.
EGG SALAD
This basic egg salad is great for
sandwiches. It can be “dressed up” by
adding chopped green onion or shallot,
chopped pickles, chopped sun-dried
tomatoes or chopped fresh herbs.
Makes about 3 cups
10 hard cooked eggs,
completely cooled
1 stalk celery, about 4 inches,
cut into 1-inch pieces
½ cup mayonnaise
3 teaspoons Dijon mustard
¼ teaspoon kosher salt
1
⁄8 teaspoon freshly ground white or
black pepper
NOTE: The egg salad can be made two ways,
either pulsed in a food processor for a creami-
er version, or diced as traditionally served in
sandwiches. Both are delicious – you decide
which way you prefer.
FOOD PROCESSOR INSTRUCTIONS
1. Remove shells from eggs and discard. Cut
eggs into quarters and reserve.
2. Place the celery in the work bowl of a food
processor fitted with the metal chopping
blade. Pulse to chop, about 5 to 10 times;
scrape the work bowl. Add the quartered
eggs to the work bowl; pulse 3 to 4 times to
roughly chop.
3. Add mayonnaise, mustard, salt and pepper.
Pulse until mayonnaise and mustard are
completely mixed in and desired texture is
reached, 10 to 20 times.
FOR DICING INSTRUCTIONS
1. Remove shells from eggs and discard.
First halve eggs, and then cut each half into
¼- to ½-inch dice. Reserve in a large
mixing bowl.
2. Cut the celery into the same size as the
diced eggs, ¼ to ½-inch dice. Put in the
bowl with the eggs.