ADDED CAJUN SPICE TO RECIPE ENJOY DAN:

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

Serves 24       (WITH CAJUN SPICE FILLING)

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-cup Cajun spice, recipe to follow

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

Splash of salt and pepper

Fresh chives for garnish

DIRECTIONS:

1.   Prepare 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, Cajun 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 Cajun Spice and garnish with chives and red pepper to make devilish faces.

CAJUN SPICE:        (makes 3/4-cup)

4 tablespoons paprika

2 tablespoons EACH onion and garlic powder

1 tablespoon whole seeds of cumin, and coriander, toasted & ground

1/2-teaspoon of fenugreek, and fennel seeds roasted and ground

1/2-teaspoon EACH dried thyme, and salt

3/4-teaspoon of cayenne and black pepper

DIRECTIONS:

1.   In a food processor, combine all ingredients and pulse for 30 second

ENJOY DAN:                             YAOUOUOUOUOU!!!