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Tofu deviled eggs
Because I have mildly elevated bad cholesterol, I try to avoid eating too many egg yokes. Problem is, I absolutely LOVE deviled eggs and can't ever eat just a few. This dilemma lead me to come up with alternative fillings for deviled eggs, so that I could enjoy the taste without getting the cholesterol from the egg yokes. One tofu deviled egg half has about 5 milligrams cholesterol, whereas a whole egg with yoke has 185 to 200 milligrams cholesterol.
- 4 ounces extra firm tofu, mashed
- one large dollop plain cream cheese
- 2 tablespoons red pepper, finely diced
- 1 teaspoon crushed garlic--almost creamy consistency, store bought is fine
- 1 teaspoon onion powder, fresh chopped is also fine
- a few shakes black pepper
- add to taste Dijon mustard
- Tip for easily shelling boiled eggs: Place hard-boiled eggs into ice-cold water for at least 30 minutes before shelling. Eggs will shell much easier this way. To remove yoke, slightly pinch egg halves. Yoke will come away from egg white wall. Use a spoon to remove yoke, as much as possible.
- Mash tofu first. A fork works fine but use whatever you like. Should be finely crumbled. Then add cream cheese and blend. Then add all other ingredients in no particular order. After putting tofu mix into egg whites, top with paprika or whatever spice you enjoy. The texture of this tofu mixture is perfect. It's quite similar to traditional deviled eggs, and it tastes exactly the same.