| 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
LC Waste Not, Want Not Note: In a well-intentioned attempt to curtail arguably unnecessary calories, this recipe instructs you to discard six of the hard-cooked egg yolks. But we hate waste. Besides, the yolks are loaded with essential vitamins, including those coveted stress-soothing Bs. So…what to do with those hard-cooked yolks? (Not the entire hard-cooked egg, mind you. Just those dense, crumbly, vibrant orbs of orange.) You can’t exactly save them for baking, seeing as they’re already cooked. We can see chopping them and sprinkling them over salads or steamed asparagus or sauteed green beans, and we’ve even heard of stirring them into chocolate-chip cookie dough. But mostly we sneak them into our dog’s kibble to ensure a glossy coat. Any suggestions?
Active time: 10 minutesTotal time: 25 minutes
Deviled Eggs Recipe
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
Directions
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.
- Smoky Deviled Eggs with Greek Yogurt from The Kitchn
- Chinese Marbled Tea Egg from Steamy Kitchen
- Curried Deviled Eggs from Leite’s Culinaria
- Eggs in Purgatory from Leite’s Culinaria
Deviled eggs recipe © 2008 Ellie Krieger. Photo © 2008 Christopher Hirsheimer. All rights reserved.
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Why waste the yolks? Mix with the remaining tofu and use as a sandwich spread. The star rating should be 4 not one—I guess I’m challenged!
You can use leftover hardboiled yolks to bake some delectable French cookies called Ovis Molis. Indeed there is a whole branch of sweet nibbles from Europe that calls for them, they make for an incredibly soft shortbread-like pastry that can become addictive.
5 harboiled yolks
200 g butter
200 g flour
100 g cornstarch
100 g icing sugar
Vanilla extract
Peach or apricot jam.
1. Preheat oven at 350°F.
2. Pass the yolks through a sieve and mix them together with the other ingredients (except the jam) to a soft dough. Mold the dough in small balls, flatten them slightly on your cookie sheet then indent them with your thumb and fill the indentation with a little jam.
3. Bake for 15 minutes and remove from the oven while they are still soft – they don’t have to brown too much.
Of course you can use whatever jam you have on hand, but a yellow one makes the cookies look just like half eggs – and the name “Ovis” is just a reference to that in some undefined language of Latin origins ;)
Have a look at them here. Don’t they look adorable?