1 dozen eggs

2/3 C. silken tofu, drained

1 T. mayonnaise

1 T. Dijon mustard

1/2 tsp. hot sauce, plus more to taste

2 tsp. prepared horseradish

2 T. chopped chives

Salt

Freshly ground black pepper

1/4 tsp. paprika

 

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.  lice 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.