Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Devilish Eggs

Christopher Hirsheimer

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.

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.


  • 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 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 6 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.
  • 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.

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.


Rate or Review

Reviews (3 reviews)

  • keegbomb | 04/29/2010

    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

  • DJ | 06/25/2009

    strange texture. Spicing was ok. The vegetarians at the gathering said it was not a good use of tofu.

  • hleemailny@gmail.com | 04/21/2009

    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.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial