For a classic Ellie stuffed egg appetizer Krieger only takes 25 minutes. Tofu gives a more noticeable shade the traditional mustard color of the yolk. Share with friends: 
Time: 24 minutes Difficulty: Easy Quantity: 12pcs Recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 12 eggs
- 2/3 Art. soft tofu, squeeze out excess liquid
- 1 tbsp. l mayonnaise
- 1 tbsp. l Dijon mustard
- 0.5 tsp hot sauce, plus some more to taste
- 2 tsp table horseradish
- 2 tbsp. l chopped sibule onions
- Salt
- Freshly ground black pepper
- 1/4 tsp paprika
Recipes with similar ingredients: eggs, tofu, mayonnaise, Dijon mustard, spicy sauce, table horseradish, chives, paprika
Recipe preparation:
- Place the eggs in a large pot and fill with water. Put her into the fire and wait for the water to boil. Reduce the heat to a minimum, and boil for 9 minutes. Remove the eggs from the water, hold them under running cold water for 1 min. Peel the eggs under cold water.
- Cut the eggs in half in length. Get the yolks out of them, 6 of which set aside for other recipes. Set the squirrels in side.
- Place the remaining yolks in a medium bowl, and crush with tofu, mayonnaise, mustard, spicy sauce, horseradish and onions. Salt and pepper the mixture.
- Pour the mixture into the corner of the plastic bag, and cut it edge. Stuff the egg whites with the cooked filling. Lay out stuffed eggs in a dish and sprinkle with paprika.
