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Devilish Eggs

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  • Level: Easy
  • Total: 24 min
  • Prep: 15 min
  • Cook: 9 min
  • Yield: 12 servings (1 serving is 2 pieces)
  • Nutrition Info
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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


Freshly ground black pepper

1/4 teaspoon paprika


  1. 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.
  2. Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
  3. 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.
  4. 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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