Our Recipes

Cover eggs with water and boil them for 15 minutes, until they are cooked. Remove from the heat source and drain the water. Cover eggs with ice to cool quickly for easier shelling.

Remove shells from eggs. Slice eggs in half length-wise; remove yolks and discard.

Place tofu in a cheese cloth and drain by squeezing all of the excess moisture.

To create the Stuffing: Place the tofu, mustard and mayonnaise in the food processor and mix until creamy and smooth, this may take 10 minutes.

Spoon the stuffing into the egg whites and top with paprika.

Serve chilled.