9 YEARS COOKING AT THE SOUP KITCHEN WOW!!!!!!!!!!!!!!!!ENJOY DAN:

DEVILISHLY EGGS FOR THE 9^th YEAR AT THE SOUP KITCHEN by CHEF DAN:

Serves 24

INGREDIENTS.

12 eggs

3/4-cup tofu, drained and pressed in cheesecloth

1 tablespoon mayonnaise

1 tablespoon stone ground mustard

1 tablespoon horseradish

1/4-teaspoon cayenne pepper

1 teaspoon FRANKS red hot sauce

1/2-teaspoon paprika

Red bell pepper, cut into small triangles, to make devilish faces

Splash of salt and pepper

Fresh chives for garnish

DIRECTIONS:

1.   Pre-pare an ice bath and set aside.

2.   Put eggs in a sauce pan, and cover with cold water.

3.   Bring to a boil.

4.   Remove from heart.

5.   Cover and let stand about 12 minutes.

6.   With a slotted spoon, transfer eggs to ice-water bath.

7.   When eggs are cool, peel, cut in half lengthwise.

8.   Scoop out the yolks and discard half of them.

9.   Set aside the whites.

10.                Place remaining yolks in a bowl and mash with tofu, mayo, mustard, horseradish, cayenne pepper, hot sauce, and salt and pepper.

11.                Mix until smooth, cover and refrigerate until stiff about 30 minutes.

12.                Mound yolk mixture into each egg-white half.

13.                Sprinkle with paprika and garnish with chives and red pepper to make devilish faces.

ENJOY DAN:                                      BON-APPETITE!!