experiencelifemag.com Print › | Back › Devilish Eggs Makes 12 servings (24 deviled eggs) By Ellie Krieger July-August 2008 1 dozen large eggs 2/3 cup silken tofu, drained 1 tbs. mayonnaise 1 tbs. Dijon mustard 1/2 tsp. hot pepper sauce, plus more to taste 2 tsp. prepared horseradish 2 tbs. chopped fresh chives, plus more for garnish Salt and freshly ground black pepper to taste 1/4 tsp. 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 nine minutes. Remove the eggs from the water and run under cold water for about one 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 six 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 two 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 on a platter and sprinkle with paprika and chives. You can hold the stuffed eggs in the refrigerator for a few hours before serving. Per serving (two deviled eggs): Calories 64; total fat 4 g; monounsaturated fat 1 g; polyunsaturated fat 0.6 g; saturated fat 6 g; protein 7 g; carbohydrates 1 g; fiber 0 g; cholesterol 106 mg; sodium 114 mg Good source of: iodine, protein, riboflavin, selenium Recipe excerpted from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (Taunton Press, 2008).

Devilish Eggs

Makes 12 servings (24 deviled eggs)

• 1 dozen large eggs
• 2/3 cup silken tofu, drained
• 1 tbs. mayonnaise
• 1 tbs. Dijon mustard
• 1/2 tsp. hot pepper sauce, plus more to taste
• 2 tsp. prepared horseradish
• 2 tbs. chopped fresh chives, plus more for garnish
• Salt and freshly ground black pepper to taste
• 1/4 tsp. 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 nine minutes. Remove the eggs from the water and run under cold water for about one 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 six 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 two 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 on a platter and sprinkle with paprika and chives. You can hold the stuffed eggs in the refrigerator for a few hours before serving.

Per serving (two deviled eggs):
Calories 64; total fat 4 g; monounsaturated fat 1 g; polyunsaturated fat 0.6 g; saturated fat 6 g; protein 7 g; carbohydrates 1 g; fiber 0 g; cholesterol 106 mg; sodium 114 mg

Good source of: iodine, protein, riboflavin, selenium

Recipe excerpted from The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger (Taunton Press, 2008).

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