Deviled Eggs

Ellie Krieger | Quick & Fresh with Ellie Krieger | Taunton Press, 2009 | Makes 24 deviled 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. The eggs 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 eggs connoisseur, who can’t stop eating them—Ellie Krieger

convert Ingredients
1 dozen large eggs
2/3 cup silken tofu, drained
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped fresh chives, plus more for garnish
Salt and freshly ground black pepper to taste
1/4 teaspoon paprika

Method
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. (You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers for up to 2 days.)

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 the deviled eggs on a platter and sprinkle with paprika and chives. You can hold the stuffed eggs in the refrigerator for up to a few hours before serving.

Recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.