RECIPES

Deviled Eggs

The quintessential hors d’oeuvre.

Makes 20 servings

10large 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

½teaspoon kosher salt

2pinches 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.

Nutritional information per serving:

Calories 63 (77% from fat) • carb. 0g

•pro. 3g • fat 5g • sat. fat 1g • chol. 94mg

•sod. 135mg • calc. 14mg • fiber 0g

*see page 5 for tips on cooling eggs.

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 3 cups

10hard cooked eggs, completely cooled

1stalk celery, about 4 inches, cut into 1-inch pieces

½cup mayonnaise

3teaspoons 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 creami- er version, or diced as traditionally served in sandwiches. Both are delicious – you decide which way you prefer.

Food Processor Instructions

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 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. Pulse until mayonnaise and mustard are completely mixed in and desired texture is reached, 10 to 20 times.

For Dicing Instructions

1.Remove shells from eggs and discard. First halve eggs, and then cut each half into ¼- to ½-inch dice. Reserve in a large mixing bowl.

2.Cut the celery into the same size as the diced eggs, ¼ to ½-inch dice. Put in the bowl with the eggs.

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Cuisinart CEC-10 manual Recipes, Deviled Eggs, Egg Salad, See page 5 for tips on cooling eggs
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CEC-10 specifications

The Cuisinart CEC-10 is a versatile and innovative egg cooker that simplifies the process of preparing eggs to perfection. Ideal for busy kitchens, this appliance allows users to hard boil, soft boil, poach, and steam eggs with ease and precision. One of its standout features is its ability to cook up to 10 eggs simultaneously, making it perfect for families or gatherings.

One of the key characteristics of the Cuisinart CEC-10 is its efficient cooking technology, which utilizes a built-in steaming system. This guarantees that eggs are cooked evenly, resulting in consistent textures and doneness levels. The steamer system ensures that the eggs maintain their freshness and moisture without overcooking.

Another remarkable aspect of the CEC-10 is its user-friendly interface. It features an easily readable water measurement tray that helps users determine the ideal amount of water needed for various cooking styles. The clear lid allows for monitoring the cooking process without having to lift it, preserving the heat and steam inside. An audible alert notifies users when the eggs are done, eliminating the need for guesswork and helping to prevent overcooking.

The Cuisinart CEC-10 is also equipped with a durable stainless steel exterior, which not only adds a touch of elegance to the kitchen but is also easy to clean. The BPA-free tray and components ensure safety and health for all users, particularly those who are conscious of materials used in food preparation.

Additionally, the egg cooker comes with a poaching tray that can hold up to 4 eggs at once, offering more cooking options for those who prefer poached eggs. The versatility of cooking styles expands the appliance's utility, allowing it to cater to different taste preferences and dietary needs.

In summary, the Cuisinart CEC-10 egg cooker is a practical and efficient appliance that stands out for its multiple cooking capabilities, user-friendly design, and quality construction. Whether you're preparing a quick breakfast, meal prepping for the week, or hosting a brunch, this egg cooker takes the hassle out of egg preparation, delivering perfectly cooked eggs every time. With its combination of modern technology and classic design, the Cuisinart CEC-10 is an essential addition to any kitchen.
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