Originally Posted by mrs. fitz
A lot of people are quick to criticize devilled eggs -- too high in calories/fat, too high in cholesterol. But put them out at a buffet and they're the first thing to be gobbled up. I admit it -- I love them, and I don't think I'm alone.
I just found a good substitute for part of the fat in deviled eggs. The recipe used only half of the egg yolks, then substitute silken tofu for the remainder of the yolks. It works best to make ahead of time and refrigerate several hours or overnight, as the tofu absorbs whatever flavor it is mixed with. I never knew much about tofu, but everyone raved about the deviled eggs the next day and the only complaints were that I had not made more.