Stuffed eggs are also known as ‘deviled eggs’…
but that is such an odd name for these angelic little bites! Apparently, stuffed eggs originated as far back as ancient Rome, commonly being served as a first course. Here in North America, they are often a staple during Easter and summer picnics. In my home, they are a Sunday favorite and one way that even picky eaters will eat an egg.
I make these when I am alone in the kitchen- because of my secret ingredient… tofu. It’s amazing how food goes from “this is good!” to “I don’t like it” in the time that it takes to say the word ‘tofu’! Tofu does not have a strong flavor, so it adds protein while hiding well in other ingredients. It has gotten a bad rap – badly prepared tofu is mushy and tasteless. Experimenting with tofu is best done privately, but the added nutrition and lack of fat make it worth the trouble. I have learned my lesson well. Cook healthy when no one can see, and keep the lips zipped about the ingredients!
This recipe is one you will fall back on time and time again- lower in calories than the average, and higher in protein combined with an incredible taste will make this your favorite.
Microgreen Stuffed Eggs
- 9 eggs
- 1/4 cup mayonaise
- 2 tablespoon soft tofu
- pinch salt
- 2 tablespoon chopped radish microgreens
- 3 tsp prepared mustard
- 2 sliced fresh radish optional
- Hard boil the eggs until just done- 9-11 minutes
- Peel the eggs and slice them carefully in half.
- Remove the yellow centers and place them in a small bowl. Add the rest of the ingredients (minus the sliced radishes) and mix well.
- Spoon the filling back into the eggs, and top with a slice of fresh radish and a few sprigs of microgreens.