Cuisinart CEC-7C - Manual (Page 7)

occurring in water will build up and
cause discolouration of eggshells.
However, discolouration of the
eggshells does not affect the taste
of the eggs.
Wipe main body housing with a
damp cloth.
DO NOT immerse in water.
Use the cord wrap feature located
underneath 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 (45 ml) low-fat
mayonnaise
1 tablespoon (15 ml) Dijon-style
mustard
1/8 teaspoon (0.5 ml) Kosher salt
3-5 drops Tabasco ® or other
hot sauce
Remove shells from eggs and dis-
card. Slice each egg in half length-
wise. Wipe the knife with a paper
towel after slicing each egg, to pre-
vent the yolk from showing 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
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 deviled eggs.
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