|8||Egg white; cook 8 eggs, discard 3 yolks|
|2 tablespoons||Olive oil|
|1 1/2 teaspoons||Dry mustard|
|3 teaspoons||Vinegar; apple cider|
|1 teaspoon||Green Onion; finely minced|
|3 tablespoons||Silken Tofu|
|1 tablespoon||Parsley; chopped, flat leaf|
|1||Place the eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool. Slice eggs in half lengthwise, and remove yolks. Discard 3 yolks.|
|2||Combine yogurt and next 4 ingredients (yogurt through salt) in a medium bowl. Add remaining yolks; beat with a mixer at high speed until smooth. Spoon about 1 tablespoon yolk mixture into each egg white half. Cover and chill 1 hour. Sprinkle with paprika and black pepper. Garnish with green onions, if desired.|
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