Like a sheep in wolf's clothing these deviled eggs look and taste so rich, you'll feel like you should avoid them!
- 12 eggs
- 1 TB Mayo
- 1 Tb. Dijon Mustard
- 2/3 cup of silken tofu (drain)
- 2 tsp Prepared Horseradish
- 2 tbs Chopped chives
- 1/2 tsp hot pepper sauce
- 1/4 tsp Paprika
- salt & pepper lightly to taste
High heat, bring to a boil. Reduce heat and simmer for 9 minutes. Place eggs in a colander to strain and run under cold water for over a minute. (Or until cool to the touch) Peeling eggs under hard running cold water helps keep eggs "pretty" as you peel. It also helps to hit the top and bottoms and find the "empty spot" that's where you want to start the peeling on each egg.
Slice eggs in half lengthwise, scoop out 1/2 yolk and throw in trash, feed to pet, fill in the blank. Place remaining half of yolks in bowl and mash with other ingredients.
You can even prepare the filling and store separately from white in fridge in airtight container for 2 days. You can spoon in mixture into the egg whites, or you can use a plastic bag snipped at the end if you want them to be pretty. For decoration, sprinkle some paprika or chives (or both) on top. Serve! Enjoy!
32 cal per deviled eggs, 64 for two halves.
7g protein106 mg cholesterol
114 mg sodium