Deviled Eggs - 24 Servings

Submitted by BeeMaddox
Submitted by BeeMaddox
Cuisinart original

The quintessential hors d’oeuvre – with a party-ready look.


Makes 24 servings


12 large hard-boiled eggs ½ cup mayonnaise 1½ teaspoons Dijon-style mustard 1½ teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 2 tablespoons capers, drained ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper paprika for garnish

Nutritional information

Nutritional information per serving: Calories 54 (70% from fat) • carb. 1g • pro. 3g • fat 4g • sat. fat 1g • chol. 108mg • sod. 144mg • calc. 15mg • fiber 0g


Peel the cooked eggs and carefully slice in half. Place the egg white halves on a clean work surface. Remove yolks and put them into the work bowl of a Cuisinart® Food Processor fitted with the metal chopping blade; process until smooth, about 45 seconds. Pulse in the remaining ingredients and process until smooth, about 45 seconds to 1 minute. Taste and adjust seasoning accordingly. Fit the Cuisinart® Electric Cookie Press with the pastry tip assembly using the star tip (#6) as instructed below*. Load the egg filling to the MAX fill line. Pipe a rosette Into each white in place of the yolk. Pause between each egg, making sure any of the filling is removed from tip before moving on to the next egg. Sprinkle with paprika before serving. Refer to piping tips below for best results*. * The consistency of what you are to pipe is very important. In most cases, frostings will have to be thicker than normal in order to achieve best results. If the frosting, especially for decorating, is too thin, it will not hold its shape. You will notice that most frostings, decorating or not, will need to be thicker than normal, such as Royal Icing. We recommend practicing what you are to pipe before you go to the final product. There is a learning curve to getting it just right. Whether you are filling pâte à choux or piping a decoration on a cake, it is advised to pulse the On/Off button as opposed to holding it down continuously. This allows for more control on the amount of filling or frosting that will be used at one time. When piping on a cookie or a cake, for decorating, quickly pulse once and then gauge your work from there. It is better to go under in time than over. There will always be more frosting/filling than expected pressed out of the tip, so go slowly. As when using a traditional pastry bag for decorating, you want to guide the frosting as if it were a ribbon, as opposed to forcing it in place. When filling, be it cream puffs or deviled eggs, pipe desired amount and then pause between each, making sure all of the filling is removed from the tip before moving on to the next one.