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 • fibre 0g
Serving tips:
If you don’t have a “devilled egg” plate, make a bed of alfalfa or radish sprouts on a plate to steady eggs for serving.
To transport and store devilled 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 and Voilà – you have safe devilled 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
Makes about 2 cups/4 servings
7hard cooked eggs, completely cooled
1/2 stalk celery, about 10cm, cut in 25mm pieces
1/3 cup low-fat mayonnaise
2teaspoons Dijon-style mustard 1/4 teaspoon kosher salt
1/8 teaspoon freshly ground white or black pepper
Remove shells from eggs and discard. Cut eggs in quarters and reserve.
Place the celery in the work bowl of
aCuisinart® Food Processor. Pulse to chop finely, about 15 times; scrape the work bowl. Add the quartered eggs to the work bowl; pulse 5 times to chop roughly. Add mayonnaise, mustard, salt, and pepper. Pulse until mayonnaise and mustard are completely mixed in and desired texture is reached, 10 – 20 times.
Nutritional information per serving (1/2 cup):
Calories 196 (71% from fat) • carb. 3g
pro. 11g • fat 15g • sat. fat 4g • chol. 378mg
sod. 371mg •calc. 48mg • fibre 0g
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