KitchenAid PROFESSIONAL 670 Instructions And Recipes Manual page 28

1-2 chipotle peppers*
⁄ cup packed fresh
1
4
cilantro leaves
1 ⁄ small onion, cut in
2
1-inch pieces
6 hard-cooked eggs,
peeled, cut in half
lengthwise
2 tablespoons reduced-
calorie mayonnaise
1 ⁄ teaspoon salt
4
Spicy Deviled Eggs
Soak peppers for 10 minutes in
water.
Position mini bowl and mini blade in work bowl.
With processor running, add cilantro through feed
tube. Process until finely chopped, about 5 seconds.
Set aside.
Exchange mini bowl and mini blade for
multipurpose blade. Cut soaked peppers in
pieces, reserving liquid. Add peppers and onion to
work bowl. Process until finely chopped, about 10
to 15 seconds. Add egg yolks, mayonnaise,
1 tablespoon reserved soaking liquid, salt, and
cilantro. Process until smooth, about 5 to
10 seconds, scraping sides of bowl, if necessary.
Spoon or pipe into egg white halves.
Yield: 12 deviled egg halves (6 servings; 2 halves
per serving).
* Chipotle peppers are dried, smoked jalapeno
peppers.
Per serving: About 97 cal, 7 g pro, 3 g car, 6 g fat,
214 mg chol, 182 mg sod.
26
1 ⁄ cup boiling
4
1 ⁄ -inch
2