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1918
DEVILED EGGS
Perfectly cooked eggs from the Chefman Egg Cooker make our version of this
American picnic classic simple to prepare.
Makes 12 deviled egg halves:
6 hard cooked eggs, completely cooled
3 tablespoons low-fat mayonnaise
1 tablespoon Dijon-style mustard
¼ teaspoon Kosher salt
3-5 drops hot sauce
1. 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
showing on the white. Remove yolks and arrange whites on a plate.
2. Place the egg yolks in the work bowl of a 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.
3. 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 ¼
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) • carbohydrates 1g
protein 6g • fat 7g • saturated fat 2g • cholesterol 214mg
sodium 174mg • calcium 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.
RECIPES RECIPES
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