EGG COOKER RECIPES
Recipes included in this manual are courtesy of www.recipezaar.com and
www.fastcooking.ca.
DEVILED EGGS
Makes 20 servings
10 large hard-boiled eggs, cooled
just enough to handle*
1⁄3 cup mayonnaise
1¼ teaspoons Dijon mustard
1¼ teaspoons fresh lemon juice
1¼ teaspoons Worcestershire
sauce
2½ 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 of a food processor fitted with the metal
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 the filling into the whites, or for a beautiful
presentation, fit a pastry bag with a small star tip. Fill the pastry bag with
the egg filling and pipe a large rosette onto each white in place of the yolk.
Sprinkle with paprika before serving.
EGG SALAD
Makes about 3 cups
10 hard cooked eggs, completely
cooled
1 stalk celery, about 4 inches, cut
into 1-inch pieces
½ cup mayonnaise
3 teaspoons Dijon mustard
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground white
or black pepper
NOTE: The egg salad can be made two ways, either pulsed in a food processor
for a creamier version, or diced as traditionally served in sandwiches. Both are
delicious – you decide which way you prefer.
1. Remove shells from eggs and discard. Cut eggs into quarters and reserve.
2. Place the celery in the work bowl of a food processor fitted with the metal
chopping blade. Pulse to chop, about 5 to 10 times; scrape into the work
bowl. Add the quartered eggs to the work bowl; pulse 3 to 4 times to
roughly chop.
3. Add mayonnaise, mustard, salt and pepper.
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