As egg whites contain no cholesterol, and the “yolk” consists of tofu and mayo made from oil and avocado, this is a cholesterol free dish that is full of flavor.
INGREDIENTS:
12 hardboiled eggs, halved and yolks removed ½ cup avocado “mayonnaise” (see recipe) ½ cup firm tofu ½ teaspoon Pimenton de la Vera*, or regular paprika, or to taste, plus a little for garnish 1/8th teaspoon garlic powder Salt and pepper to taste 24 1-inch chive batons or 24 cilantro leaves
METHOD:
Put the tofu into a non-reactive bowl and use the tines of a fork to smash the tofu into small curds resembling hard-boiled egg yolk.
Season the tofu with the Piment de la Vera, the garlic, and the salt and pepper. Toss to combine well.
Fold in the avocado “mayo”. Taste for seasoning and adjust as needed.
Spoon or pipe “yolk” mixture into egg halves.
Garnish with a sprinkle of Pimenton and 1 chive baton or cilantro leaf per half. Serve chilled.
Yield: 24 egg halves
Source: Chef Andrew E Cohen
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