Devilishly Spicy Stuffed Eggs

The usual spicy ingredients were added to the filling - mustard, pepper sauce and horseradish. And an unexpected ingredient is tofu soy cheese. Due to the lack of its own aroma, it is used as a universal product for many dishes. Soft, creamy tofu can help reduce yolks and mayonnaise. If you do not tell the guests about this little secret, they will never know what the appetizer was actually made of.

Ingredients

• Large eggs - 12 pcs.
• Tofu soft (silk) - 2/3 cup
• Mayonnaise - 1 tbsp. l.
• Dijon mustard - 1 tbsp l.
• Hot pepper sauce - ½ tsp.
• Horseradish - 2 tsp
• Chives, finely chopped feathers - 2 tbsp l. and for decoration
• Salt and ground black pepper to taste
• Paprika - ¼ tsp

Directions

1. Pour eggs over with water, bring to a boil and simmer for 9 minutes. Cool under cold water (about 1 minute) and peel. Wipe dry.
2. Cut the eggs in half (lengthwise). Take out the yolks. Leave only 6. Toss them with tofu, mayonnaise, mustard, hot sauce, and chopped green onions. Add salt and pepper. (The filling can be prepared in advance and stored in the refrigerator for up to 2 days.)
3. Place the mixture in a plastic bag and cut off the corner of the bag. Fill the "protein" halves with the filling. Place the stuffed eggs on a platter, sprinkle with paprika and green onions. Bon Appetit!