Devilish Eggs

Total Time:
24 min
Prep:
15 min
Cook:
9 min

Yield:
12 servings (1 serving is 2 pieces)
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 dozen eggs
  • 2/3 cup silken tofu, drained
  • 1 tablespoon mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce, plus more to taste
  • 2 teaspoons prepared horseradish
  • 2 tablespoons chopped chives
  • Salt
  • Freshly ground black pepper
  • 1/4 teaspoon paprika
Directions

Place the eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.

Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.

Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.

Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.


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    This recipe is featured in:

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