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Devilish eggs

  • Preparation Time15 mins
  • Cooking Time9 mins
  • DifficultyEasy
1 dozen eggs
150g silken tofu, drained
1 tbsp mayonnaise
1 tbsp Dijon mustard
1/2 tsp hot sauce, plus more to taste
2 tsp prepared horseradish
5g chopped chives
Salt
Freshly ground black pepper
1/4 tsp paprika
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 mins. Remove the eggs from water and run under cold water for about 1 min or until cool enough to touch. Peel eggs under cold running water.

2) Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.

3) 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.

4) Spoon the 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.

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