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20
RECIPES
Deviled Eggs | Makes 20 servings
10 large hard-boiled eggs,
cooled just enough to handle*
3 cup mayonnaise
1 ¼ teaspoons Dijon mustard
1 ¼teaspoons fresh lemon juice
1 ¼ teaspoons Worcestershire
sauce
2 ½ 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
the 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
bag with a small star tip. Fill the
pipe a large rosette onto each white
in place of the yolk. Sprinkle with
paprika before serving.
Questions? We’re here to help! Visit: shopelitegourmet.com for support on this product.
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