Try this: Devilish Eggs

Ellie Krieger's Devilish Eggs recipe from "The Food You Crave"  published in 2008. Only half of the egg yolks are used in the recipe so the filled eggs are good for you!

Makes 24.  Per serving, two halves: 64 calories, 4 gm fat, 7 gm protein, 1 gm carb, zero fiber

1 dozen large eggs

2/3 cup silken tofu, drained

1 tb mayonnaise

1 tb Dijon mustard

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

2 tsp prepared white horseradish

2 tb chopped fresh chives, plus more for garnish

salt and freshly ground black pepper to taste

1/4 tsp paprika

Place eggs in a large saucepan and cover with water. Place over high heat and bring to a boil. Reduce the heat and simmer for 9 minutes.  Remove the eggs from the water and run under cold water for about 1 minute, until cool to touch. Peel the eggs under cold running water. Pat dry.

Slice the eggs in half lengthwise. Scoop our the yolks and discard 6 of them. Set aside the whites. Place the remaining 6 yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper. (You can prepare the filling and store it separately from the egg whites in the refrigerator in air tight containers for up to two days.) 

Spoon the yolk mixture in to the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites.  Sprinkle with paprika and chives, arrange on a platter. You can hold the stuffed eggs in the refrigerator for up to a few hours before serving.