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Use the cord wrap feature located under-
neath the unit to store extra cord.
Place clean cooking tray, poaching tray,
beaker and egg holders inside the egg
cooker for storage.
RECIPES
DEVILED EGGS
Perfectly cooked eggs from the
Cuisinart
™
Egg Cooker make
our version of this American
picnic classic simple to prepare.
Makes 14 deviled egg halves
7 hard cooked eggs,
completely cooled
3 tablespoons low-fat
mayonnaise
1 tablespoon Dijon-style mustard
1/8 teaspoon Kosher salt
3-5 drops Tabasco
®
or other
hot sauce
Remove shells from eggs and discard.
Slice each egg in half lengthwise. Wipe
the knife with a paper towel after slicing
each egg, to prevent the yolk from show-
ing on the white. Remove yolks and
arrange whites on a plate.
Place the egg yolks in the work bowl of a
Cuisinart
®
Mini Prep Processor and pulse
to break up, 5 times. Scrape the work
bowl. Add the mayonnaise, mustard, salt
and hot sauce to taste. Process for
10 seconds on Grind; scrape the work
bowl. Process 10 seconds on Chop;
scrape the work bowl.
Spoon the deviled yolk mixture into the
reserved egg white halves. Or place the
deviled yolk mixture in a 1-quart freezer
weight plastic bag. Cut about 1/4 inch
off one corner of the bag. Use the bag to
squeeze the yolk mixture into each egg
white half. Refrigerate until ready to
serve. Just before serving, sprinkle with
paprika or chopped fresh parsley or
chives.
Nutritional information per serving
(two halves):
Calories 98 (68% from fat) • carb. 1g
pro. 6g • fat 7g • sat. fat 2g • chol. 214mg
sod. 174mg • calc. 25mg • fiber 0g
Serving tips:
If you don’t have a “deviled egg” plate,
make a bed of alfalfa or radish sprouts
on a plate to steady eggs for serving.
To transport and store deviled eggs safe-
ly for a picnic, make filling and place in
sealed food storage bag. Place egg
whites in separate storage container. Chill
both in cooler with ice. When you are
ready to serve eggs, pipe the chilled fill-
ing into the chilled whites and Voilà – you
have safe deviled eggs.
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