Deviled Eggs

        water
12    large eggs*
6      tablespoons mayonnaise
2      tablespoons olive oil
2      teaspoons Dijon mustard
2      teaspoons fresh lemon juice
⅛     – ¼ teaspoon hot sauce
¼     teaspoon kosher salt
⅛     teaspoon freshly ground black pepper
2      tablespoons fresh herbs (chives,
        parsley or tarragon are best)
        Paprika, for garnish

*It is advised to pierce a small hole in the bottom
(wider part) of the eggshell to prevent the eggshells
from cracking while cooking. This is best done with the tip of a safety pin.

Nutritional Information per serving (one-half egg): Calories 71 (80% from fat): • carb. 0g • pro. 3g fat 6g • sat. fat 1g • chol. 96mg • sod. 89mg calc.14mg • fiber 0g

Function: Steam

1. Prepare an ice-water bath by putting ice cubes and cold water into a mixing bowl; reserve.
2. Add water to the Steam level in the cooking pot of the Cuisinart® Rice and Grain Multi- Cooker. Insert the steaming tray and put eggs onto the tray. Close lid.
3. Select the Steam function, set timer for 24 minutes and press Start/Stop.
4. Once the audible tone has sounded to indicate the end of cooking, immediately transfer eggs to the ice-water bath to stop the cooking process.
5. Peel and carefully slice eggs in half lengthwise. 
6. Remove the yolks and put into the work bowl of a Cuisinart® food processor fitted with the chopping blade. Process until smooth. Pulse in the remaining ingredients, except for the herbs and paprika, and then process again until smooth. Pulse in the herbs to roughly chop and incorporate. Taste and adjust seasoning as desired. (This mixture can also be mashed with a fork if a food processor is not available.)
7. Spoon or pipe the yolk filling into the center of each egg white. Sprinkle with paprika before serving.