1 dozen large eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper to taste
1/4 teaspoon paprika
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 the water and run under cold water for about 1 minute, until cool enough to touch. Peel the eggs under cold running water. Pat them dry.
Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them. 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. (You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers up to 2 days.)
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. You can hold the stuffed eggs in the refrigerator up to a few hours before serving.
Makes 24 deviled eggs
Serving size: 2 deviled eggs
Calories 95; Total fat 6.5g (Sat fat 2g, Mono fat 2g, Poly fat 1g); Protein 7g; Carb 1g; Fiber 0g; Cholesterol 210mg; Sodium 120mg
Excellent Source of: selenium
Good Source of: riboflavin, phosphorus, and vitamin B12
Copyright 2016 Ellie Krieger. All Rights Reserved.
Posted on Thu, March 15, 2012 by Ellie Krieger filed under Snacks and Starters