Use the cord wrap feature located under- neath the unit to store extra cord.
Place clean cooking tray, poaching tray, beaker and egg holders inside the egg cooker for storage.
RECIPES
Deviled Eggs
Perfectly cooked eggs from the Cuisinart™ Egg Cooker make our version of this American picnic classic simple to prepare.
Makes 14 deviled egg halves
7hard cooked eggs, completely cooled
3tablespoons
1tablespoon
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 show- ing on the white. Remove yolks and arrange whites on a plate.
Place the egg yolks in the work bowl of a Cuisinart® 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.
Spoon the deviled yolk mixture into the reserved egg white halves. Or place the deviled yolk mixture in a
Nutritional information per serving
(two halves):
Calories 98 (68% from fat) • carb. 1g
pro. 6g • fat 7g • sat. fat 2g • chol. 214mg
sod. 174mg • calc. 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 safe- ly 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 fill- ing into the chilled whites and Voilà – you have safe deviled eggs.
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