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EGG COOKER RECIPES
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
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.
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
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 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 into 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.
4.
Pulse until mayonnaise and mustard are completely mixed in and desired texture is
reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5.
Remove shells from eggs and discard. First halve eggs, and then cut each half into
1/4 to ½ inch dice. Reserve in a large mixing bowl.
6.
Cut the celery into the same size as the diced eggs, ¼ to ½-inch dice. Put in the bowl
with the eggs.
Questions? We're here to help! Visit: www.maxi-matic.com for support on this product.
1¼ teaspoons Worcestershire sauce
2½ tablespoons capers, drained
½ teaspoon kosher salt
2 pinches freshly ground white or black
pepper
3 teaspoons Dijon mustard
¼ teaspoon kosher salt
1⁄8 teaspoon freshly ground white or
black pepper
7
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