Tofu-Stuffed EggsYield: 6 servings
Exchanges per serving: 1 Lean Meat
6 hard-cooked eggs, peeled
¾ cup firm tofu
2 tablespoons nonfat mayonnaise
1 teaspoon prepared mustard
¼ teaspoon curry powder
1/8 teaspoon paprika
Fresh parsley sprigs (optional)
1. Slice eggs in half lengthwise; carefully removed and discard yolks.
2. Position knife blade in food processor bowl; add tofu and next 4 ingredients. Process mixture 30 seconds or until smooth, scraping down sides of bowl twice.
3. Spoon tofu mixture evenly into egg whites. (If desired, spoon tofu mixture into a decorating bag fitted with a No. 1B star tip, and pipe tofu mixture evenly into egg whites.) Garnish with parsley sprigs, if desired.