Devilish Eggs
These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They are garnished old-school style with a sprinkle of paprika, giving you everything you expect from traditional deviled eggs. The only unexpected thing is that these are good for you, thanks to my secret ingredient, silken tofu, which is so creamy and rich it lets you use less egg yolk and mayonnaise. Don't tell your guests and they'll never know. Just ask my husband, a self-proclaimed deviled egg connoisseur, who couldn't stop eating them.
Ingredients
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1 dozen large eggs
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2/3 cup silken tofu, drained
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1 tablespoon mayonnaise
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1 tablespoon Dijon mustard
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1/2 teaspoon hot pepper sauce, plus more to taste
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2 teaspoon prepared horseradish
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2 tablespoons chopped fresh chives, plus more for garnish
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Salt and freshly ground black pepper to taste
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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 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.
2.
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.
3.
Spoon the yolk 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 and chives.
Tip
Make Ahead: You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers for up to 2 days. You can hold the stuffed eggs in the refrigerator for up to a few hours before serving.
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