Chefman RJ24 Instruction Manual download pdf (Page 9)

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 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

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/4 servings:

7 hard cooked eggs, completely cooled

1/2 stalk celery, about 4 inches, cut in 1-inch pieces

1/3 cup low-fat mayonnaise

2 teaspoons 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 a 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 • fiber 0g

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Chefman RJ24 Instruction Manual Page 9