Devilish Eggs --Ellie Krieger

• 1 dozen egg
• 23 cup silken tofu, drained
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 12 teaspoon hot sauce, plus more to taste
• 2 teaspoons prepared horseradish
• 2 tablespoons chives, chopped
• salt & freshly ground black pepper
• 14 teaspoon paprika

1. Place the eggs in a large saucepan and cover with water.
2. Place over high heat and bring to a boil.
3. Reduce the heat to low and simmer for 9 minutes.
4. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch.
5. Peel eggs under cold running water.
6. Slice the eggs in half lengthwise.
7. Scoop out the yolks and discard 6 of them or save for another use.
8. Set aside the whites.
9. Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives.
10. Season with salt and pepper.
11. Spoon the mixture into the corner of a plastic bag and snip off the end.
12. Pipe the yolk mixture into the egg whites.
13. Arrange on a platter and sprinkle with paprika.

egg, silken, mayonnaise, mustard, hot sauce, horseradish, chives, salt, paprika

Taken from www.food.com/recipe/devilish-eggs-ellie-krieger-274248 (may not work)