Servings: twelve as an hors d'oeuvre or snack
These deviled eggs have an indulgent filling boldly flavored with all the classic tongue-tingling tastes: mustard, hot sauce, and a spike of horseradish. They 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 egg connoisseur, who couldn’t stop eating them.
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Make Ahead Tips
You can prepare the filling and store it separately from the egg whites in the refrigerator in airtight containers for up to 2 days. You can hold the stuffed eggs in the refrigerator for up to a few hours before serving.
I haven't made this recipe but I personally know I wouldn't like it or serve it to anyone I know. Tofu has its place in the culinary world, but not blended up with mayo and spooned in an egg. That sounds disgusting
strange texture. Spicing was ok. The vegetarians at the gathering said it was not a good use of tofu.
Probably the worst dish I've every made in my life. Does not resemble a conventional deviled egg in any way. Taste, texture, and even the appearance were terrible. Can't believe that this made it out of the test kitchen.
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