Chefman RJ24 Instruction Manual download pdf (Page 8)

 Wipe main body housing with a damp cloth.

 DO NOT immerse in water.

 Place clean cooking tray, poaching tray, beaker and egg holders inside the

egg cooker for storage.

RECIPES

Deviled Eggs

Perfectly cooked eggs from the Chefman Egg Cooker make our version of this

American picnic classic simple to prepare.

Makes 14 deviled egg halves:

7 hard cooked eggs, completely cooled

3 tablespoons low-fat mayonnaise

1 tablespoon Dijon-style mustard

1/8 teaspoon Kosher salt

3-5 drops Tabasco® or other hot sauce

1. 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

showing on the white. Remove yolks and arrange whites on a plate.

2. Place the egg yolks in the work bowl of a 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.

3. Spoon the deviled yolk mixture into the reserved egg white halves. Or place

the deviled yolk mixture in a 1-quart freezer weight plastic bag. Cut about 1/4

inch off one corner of the bag. Use the bag to squeeze the yolk mixture into each

egg\ white half. Refrigerate until ready to serve. Just before serving, sprinkle

with paprika or chopped fresh parsley or chives.

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

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Chefman RJ24 Instruction Manual Page 8