1 dozen eggs, hard-cooked
10 oz firm reduced fat tofu, drained
2 T mustard
2 T sweet pickle relish
2 T chopped fresh chives or 2 t dried
1 t turmeric
1 t fresh lemon juice
1/4 t salt
1/8 t pepper
Paprica (optional)
Remove shells from the eggs. Slice eggs in half lengthwise; remove yolks and discard.
Pour liquid from tofu. Drain. Place tofu on a double layer of paper towel. Pat dry.
Place tofu in large bowl. Using a fork, mash tofu into small bits.
Mix remaining ingredients except paprika in a small bowl. Add to tofu and stir to combine.
Spoon mixture into egg whites. Top with paprika, if desired. Serve chilled.
