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?
Low-Fat Deviled Eggs
- 1 dozen large eggs
- 2/3 cup silken tofu drained
- 1 tablespoon store-bought or homemade mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon store-bought or homemade hot pepper sauce plus more to taste
- 2 teaspoons prepared horseradish
- 2 tablespoons chopped chives plus more for garnish
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon paprika
- 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.
- 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.)
- 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.
Originally published August 12, 2009