Devilish Eggs (Ellie Krieger) |
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Prep Time: 15 Minutes Cook Time: 9 Minutes |
Ready In: 24 Minutes Servings: 12 |
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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:
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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