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2524
PREP TIME COOK TIME SKILL LEVEL SERVINGS
20 min 20 min EASY 24 PEICES
Deviled Eggs
1. Place egg tray in egg cooker and then pour
water into the base.
2. Load the 12 eggs. Close and lock the egg
cooker.
3. Press button to start.
4. When the alarm goes off, after about
20 minutes, place eggs directly into ice water.
5. When cool, peel eggs and cut in half.
Set aside.
6. Remove yolks into a small bowl. Mix yolks with
mayonnaise, Dijon mustard, apple cider vine-
gar, salt and pepper.
7. Using a spoon or a pastry bag, add a portion
of yolk mixture into each egg white.
8. Garnish with paprika and parsley.
• 2.1 fl oz water (filled
to “Hard” line on wa-
ter cup)
• 12 eggs
• ¼ cup mayonnaise
• 2 Tbsp Dijon mustard
• 2 tsp apple cider
vinegar
• ½ tsp pepper
• Pinch of salt
• Paprika, for garnish
• Parsley, for garnish
• Pastry bag
INGREDIENTS
SUPPLIES NEEDED
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