• Cooking Time: 9 minutes
  • Servings: 12 (1 serving=2 pieces)
  • Preparation Time: 20 minutes


I saw this recipe on Food Network ("Healthy Appetite" With Ellie Krieger) and was curious enough to copy it down. I finally made these over the weekend and loved them!

I know you're thinking "tofu in deviled eggs?" but you really can't taste it. The tofu is there as a filler since you only use half the yolks, so this is a healthy recipe. The hot sauce, horseradish and Dijon mustard provide a noticeable kick. Yum!


  • 1 dozen eggs
  • 2/3 cup silken tofu, drained
  • 1 Tablespoon mayo (can use low fat)
  • 1 Tablespoon Dijon mustard
  • 1/2 teaspoon hot sauce
  • 2 teaspoons prepared horseradish
  • 2 Tablespoons chopped fresh chives
  • salt and pepper to taste
  • paprika


  • Put eggs in large saucepan and cover with water.
  • Bring to boil over high heat and simmer for 9 minutes.
  • Remove eggs from water and run under cold water until cool enough to touch.
  • Peel eggs under running cold water.
  • Slice eggs in half lengthwise and scoop out yolks.
  • Discard 6 yolks (or save for another use), place remaining yolks in medium mixing bowl.
  • Add tofu, mayo, mustard, hot sauce, horseradish and chives to yolks, mix well.
  • Season to taste with salt and pepper, add more hot sauce if desired and mix well again.
  • Spoon yolk mixture into ziploc bag, snip off a corner, and pipe mixture into hollowed egg white halves.
  • Sprinkle each half with paprika and serve or chill.

Author Credit: Ellie Krieger

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