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Devilish Eggs

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Serves 12 (1 serving=2 pieces) | Prep Time 20 minutes | Cook Time 9 minutes

Why I Love This Recipe

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!

Ingredients You'll Need

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


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.

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