Deviled Eggs: A Must Try!

photo courtesy of: Food Network

The first time I had deviled eggs was in Oklahoma last July.  My husband's cousin's wife made it when we had a family get-together for our kids' joint birthday celebration.  I didn't know what it was till I saw it.  And I never thought I'd love it till I took my first bite.  Right then and there, I knew I it was something I would definitely love to try.

Looking at it, I know for a fact that it's not so hard to do - that it doesn't require a lot of ingredients and mixing.  I have been wanting to look for the recipe, but I get sidetracked most of the time.  I probably still wouldn't have gotten to it if it wasn't for the e-mail with the recipe in it that I got the other day.  I subscribed to the famous Food Network online, and I get new recipes in my inbox almost every day.  I save the ones that are "not too complicated", and discard the others.  And this deviled eggs is a new addition to my compilation of recipes.

I don't know if this can be served as an appetizer or not.  All I know is, I could eat this anytime.  Plus, it's nutritious, and even my kids will enjoy this for sure.  It will be something new for them.  I plan on making this for Thanksgiving.  I'll have to let my husband know so we all can go and get the ingredients for this.  I want to make something for this year's Thanksgiving.  The hubby will take care of the turkey and gravy.  I will take care of the rest, and that includes dessert.  I cannot wait for the holidays!  There are so many new recipes I've read that I want so badly to try.

Anyway, here's how to make deviled/devilish eggs:

Ingredients

• 1 dozen eggs
• 2/3 cup silken tofu, drained
• 1 tablespoon mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot sauce, plus more to taste
• 2 teaspoons prepared horseradish
• 2 tablespoons chopped chives
• Salt
• Freshly ground black pepper
• 1/4 teaspoon paprika

Directions

- 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 water and run under cold water for about 1 minute or until cool enough to touch. Peel eggs under cold running water.
- Slice 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.
- Spoon 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.

And of course, its nutritional analysis (per serving) 

    

Calories: 64
Total fat: 4g
Saturated fat: 1g
Monounsaturated fat: 1g
Polyunsaturated fat: 0.6g
Cholesterol: 106mg
Sodium: 114mg
Carbohydrates: 1g
Fiber: 0g

Easy, huh?  So, what are you waiting for?  Try it out today!  Happy cooking!