It’s no yolk. This updated Devilish Egg recipe is still rich and zesty but much healthier. Renee Comet / USA WEEKEND. Food Styling by Lisa Cherkasky.
Like a sheep in wolf’s clothing, these deviled eggs look (and taste) so rich you think you should avoid them. But behind that indulgent impression, is a perfectly innocent, good-for-you finger-food.
They have all the tongue-tingling heat and creamy texture of the classic crowd-pleaser, but they are much healthier thanks to silken tofu, which gives the filling creaminess and body, replacing much of the mayonnaise and half of the egg yolks typically used. As a result, calories, saturated fat and cholesterol are slashed and heart-healthy soy protein is added. Old-school garnishes of paprika and chives drive home their traditional appeal so no one suspects they are at all different.
I always enjoy watching guests devour them heartily before letting them in on my secret substitution. It makes me feel a bit devilish.
• 1 dozen large eggs
• 2/3 cup silken tofu, drained
• 1 Tb. mayonnaise
• 1 Tb. Dijon mustard
• ½ tsp. hot pepper sauce, plus more to taste
• 2 tsps. prepared horseradish
• 2 Tbs. chopped fresh chives, plus more for garnish
• Salt and freshly ground black pepper to taste
• ¼ 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 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 half 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 keep the stuffed eggs in the refrigerator for up to a few hours before serving.
Yield: 24 deviled eggs
Per serving (2 deviled eggs): 64 calories, 1g carbohydrates, 7g protein, 4g fat (6g saturated), 106mg cholesterol, 0g fiber, 114mg sodium
Recipe reprinted by permission of the publisher, The Taunton Press Inc., from The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger. Copyright by Ellie Krieger.