KitchenAid KPFP850OB Instruction Manual - Page 42

CHIPOTLÉ DEVILED EGGS 3⁄4 cup loosely packed fresh cilantro leaves 1⁄2 medium onion, cut into 1-inch pieces 5-6 chipotlé chilies in adobo sauce, drained (from a 7 or 11- oz. can) 26 hard-cooked eggs, peeled and cut into halves lengthwise 1 cup mayonnaise or salad dressing 1⁄4 cup sour cream 3⁄4 teaspoon salt Position mini bowl and mini blade in work bowl. With processor running, add cilantro through small feed tube. Process until finely chopped, 5 to 8 seconds. Set aside. Exchange mini bowl and mini blade for multipurpose blade in work bowl. Add onion and chilies to work bowl. Process until finely chopped, 10 to 15 seconds. Add 4 egg halves (whites and yolks) and remaining 48 egg yolk halves. Set remaining 48 egg white halves aside. Process yolk mixture until finely chopped, about 5 seconds. Add mayonnaise, sour cream, salt, and cilantro. Pulse 3 to 5 times, about 2 seconds each time, or until mixed; scrape sides of bowl if necessary. Pipe or spoon generous amounts of mixture into reserved egg white halves. Yield: 24 servings (2 egg halves per serving). Tip: Purchase fresh eggs close to their "sell-by" date for easy peeling after cooking. Per Serving: About 160 cal, 7 g pro, 1 g carb, 14 g total fat, 3 g sat fat, 235 mg chol, 230 mg sod. 40