Filter
Top Products
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 • fibre 0g
Serving tips:
If you don’t have a “devilled egg” plate,
make a bed of alfalfa or radish sprouts on
a plate to steady eggs for serving.
To transport and store devilled eggs
safely 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
filling into the chilled whites and Voilà –
you have safe devilled 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 2 cups/4 servings
7 hard cooked eggs,
completely cooled
1/2 stalk celery, about 10cm,
cut in 25mm pieces
1/3 cup low-fat mayonnaise
2 teaspoons Dijon-style mustard
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground
white or black pepper
Remove shells from eggs and
discard. Cut eggs in quarters and
reserve.
Place the celery in the work bowl of
a Cuisinart
®
Food Processor. Pulse to
chop finely, about 15 times; scrape the
work bowl. Add the quartered eggs to the
work bowl; pulse 5 times to chop roughly.
Add mayonnaise, mustard, salt, and
pepper. Pulse until mayonnaise and
mustard are completely mixed in and
desired texture is reached, 10 – 20 times.
Nutritional information per serving (1/2 cup):
Calories 196 (71% from fat) • carb. 3g
pro. 11g • fat 15g • sat. fat 4g • chol. 378mg
sod. 371mg •calc. 48mg • fibre 0g
7