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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Alot less fat and delicious too. Cook time is boiling of the eggs, Prep includes cool down time for the eggs. Ingredients:
6 hard-boiled eggs, halved and cooled |
3/4 cup soft tofu |
1/2 cup plain nonfat yogurt |
1 tablespoon dijon mustard (or your favourite) |
2 teaspoons worcestershire sauce |
1 teaspoon garlic powder |
1/2-1 teaspoon light soy sauce, to your taste |
1 teaspoon onion, minced |
black pepper, to taste |
sweet gherkin, chopped (optional) |
paprika (optional) |
capers, minced (optional) |
jalapeno pepper, chopped (optional) |
bell pepper, chopped (optional) |
green onion, sliced to garnish (optional) |
dried herbs, of your choice (optional) |
Directions:
1. Remove yolks from halved eggs.
2. Mash eggs yolks with tofu, yogurt, mustard, Worcestershire sauce, garlic powder, soy sauce, onion and pepper- adjust any amounts to your taste Add any optional ingredients.
3. Stuff egg halves with filling.
4. Refrigerate and serve.
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