1 dozen eggs
1/2 cup silken tofu, drained
1 tablespoon mayo
1 tablespoon Dijon mustard
1/2 teaspoon hot sauce, plus more to taste
2 teaspoons prepared horseradish
2 tablespoons chopped chives
Freshly ground black pepper
1/4 teaspoon paprika
- Place the eggs in a big pot and cover with water. Spot over high warmth and heat to the point of boiling. Decrease the warmth to low and stew for 9 minutes. Expel the eggs from water and run under chilly water for around 1 moment or until sufficiently cool to contact. Strip eggs under chilly running water.
- Cut the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. 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.
- Remove 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.