Cuisinart Egg Central CEC-10 Specifications download pdf (Page 7)

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 lling 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 lling into

the chilled whites and Voilà – you have

safe deviled 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 2 cups (500 ml)/4 servings

7 hard cooked eggs, completely cooled

1/2 stalk celery, about 4 inches, cut in

1-inch pieces

1/3 cup (80 ml) low-fat mayonnaise

2 teaspoons (10 ml) Dijon-style mustard

1/4 teaspoon (1 ml) kosher salt

1/8 teaspoon (0.5 ml) 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 a Cuisinart

Food Processor. Pulse to chop nely, 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 (125 ml)]:

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Cuisinart Egg Central CEC-10 Specifications Page 7