Devilish Eggs

Devilish Eggs
Photo by Christopher Hirsheimer


  • 2 Tbs. chopped fresh chives, plus more for garnish
  • 1 Tbs. Dijon mustard
  • ¼ tsp. paprika
  • 1 Tbs. mayonnaise
  • 2 tsp. prepared horseradish
  • ½ tsp. hot pepper sauce, plus more to taste
  • 2/3 cup silken tofu, drained
  • + 2 more ingredients
    • Salt and freshly ground black pepper to taste
    • 1 dozen large eggs

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 t...

View full recipe at Fine Cooking


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