Tofu-Stuffed Eggs

Yield: 6 servings

Exchanges per serving: 1 Lean Meat

Per serving:
Calories 44
Carbohydrate 2.0g
Protein 5.8g
Fat 1.5g
Cholesterol 0mg
Fiber 0.4g
Sodium 129mg


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.


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