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9
10
RJ24-V2-SERIES RJ24-V2-SERIES
RECIPES
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:
• 6 hard cooked eggs, completely cooled
• 1/4 stalk celery, about 4 inches, cut in 1-inch pieces
• 1/4 cup low-fat mayonnaise
• 2 teaspoons Dijon-style mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground white or black pepper
1. Remove shells from eggs and discard. Cut eggs in quarters and reserve.
2. Place the celery in the work bowl of a food processor. Pulse to chop finely,
about 15 times; scrape the work bowl.
3. Add the quartered eggs to the work bowl; pulse 5 times to chop roughly.
Add mayonnaise, mustard, salt, and pepper.
4. Pulse until mayonnaise and mustard are completely mixed in and desired
texture is reached, 10 – 20 times.
Nutritional information per serving (cup):
Calories 196 (71% from fat) • carbohydrates 3g
protein 11g • fat 15g • saturated fat 4g • cholesterol 378mg
RECIPES
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
• 1/4 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
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) • 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.
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