Devilled Eggs

Devilled Eggs

Devilled Eggs

Devilled Eggs

Devilled Eggs

Course Breakfast

Ingredients
  

  • 12 large eggs (pre pricked)
  • 6 tbsp mayonnaise
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 2 tsp fresh lemon juice
  • ¹/8 – ¼ tsp hot sauce
  • ¼ tsp salt flakes please
  • ¹/8 tsp freshly ground black pepper
  • 2 tbsp fresh herbs
  • Ground paprika, for garnish

Instructions
 

  • Prepare an ice-water bath by putting ice cubesand cold water into a mixing bowl; reserve.
  • Add water to the Steam level in the cookingpot of the rice cooker. Insert the steaming trayand put eggs onto the tray. Close lid.
  • Select the Steam function, set timer for 24minutes and press Start/Stop.
  • Once the audible tone has sounded toindicate the end of cooking, immediatelytransfer eggs to the ice-water bath to stop thecooking process.
  • Peel and carefully slice eggs in half lengthwise.
  • Remove the yolks and put them into a mixing bowladd remaining ingredients, except for the herbsand paprika, and mash with a fork until smooth.Add herbs, taste and adjust seasoning as desired.
  • Spoon or pipe the yolk filling into the centre of eachegg white. Sprinkle with paprika before serving.
Keyword cuisinart, Devilled Eggs
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