MAXI-MATIC Elite cuisine EGC-007 Serie Manual De Instrucciones página 8

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
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
RECIPES
3.
4.
2.
3.
4.
5.
7
bowl of a food processor
fitted with the metal chopping
blade; process until no longer
grainy, about 45 to 60 seconds.
Pulse in the remaining
ingredients and process until
smooth, about 45 seconds to 1
minute. Taste and adjust
seasoning accordingly.
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.
discard. Cut eggs into quarters
and reserve.
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.
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:
Remove shells from eggs and
discard. First halve eggs, and