chemegurrl - When I went back and looked, I realized they had 3 recipes for deviled eggs. When I looked closer, I saw (to me) they just sounded okay...I guess I'm just your traditional deviled egg kinda gal!  I'm thinking about using the tofu one as a base and coming up with my own to see if I can get a more traditional flavor. If I come up with something, I'll let you know.
From Spicy Fat-Free Cooking Secrets by Gita Chandra
Deviled Eggs with Tofu-Herb Filling
Yield 6 Servings
6 large eggs, hard-boiled & shelled
1 piece extra-firm lowfat tofu, 3 inches by 2 inches by ½ inch, drained
1 tablespoon nonfat plain yogurt
1 clove garlic
4 leaves fresh basil
¼ cup fresh parsley
¼ cup fresh cilantro leaves
Juice of ½ lemon
Salt & pepper to taste
Fresh herbs or paprika
Slice the eggs in half lengthwise and carefully discard the yolk. Set egg white hollows aside. Process the tofu, yogurt, garlic, basil, parsley, cilantro, lemon juice, salt, and pepper to a puree in a food processor. If the puree is too watery to handle, add more tofu and process (or, if handy, add a small boiled, peeled potato and process). Adjust seasoning. Spoon into egg hollows. Garnish with sprigs of herb or sprinkled paprika. Serve chilled or at room temperature.
27 calories, 4.7 g protein, 1.4 g carbohydrate, 0.2 g fat, 72 mg sodium, 0 mg cholesterol
Deviled Eggs with Herb Filling
Yield 6 Servings
6 large eggs, hard-boiled & shelled
1 large baking potato, boiled, peeled, and chopped
1 tablespoon nonfat plain yogurt
1 tablespoon curly parsley
5 sprigs fresh dill, or ½ teaspoon dried dill
1 clove garlic
2 tablespoons lemon juice
salt and pepper to taste
fresh herbs such as additional parsley and dill
Slice the eggs in half lengthwise and carefully discard the yolk. Set egg white hollows aside. Process the potato, yogurt, parsley, dill, garlic, lemon juice, salt, and pepper to a puree in a food processor. Adjust seasoning and herbs to taste. Pipe or spoon the potato-herb mixture into the hollowed eggs and garnish with sprigs of fresh herbs. Serve at room temperature.
60 calories, 4.6 g protein, 10.2 g carbohydrate, 0.1 g fat, 59 mg sodium, 0 mg cholesterol
Deviled Eggs with Tuna Filling
Yield 6 Servings
6 large eggs, hard-boiled & shelled
1 (6.5 oz) can chunk white tuna, packed in water
1 teaspoon prepared Dijon mustard
2 cloves garlic
3 tablespoons lime juice
salt and pepper to taste
¼ cup fresh parsley
Slice the eggs in half lengthwise and carefully discard the yolk. Set egg white hollows aside. Drain the canned tuna, removing excess water by pressing it with the back of a spoon against the colander. Process the tuna, mustard, garlic, lime juice, salt, and pepper in a food processor to a puree. Adjust seasoning. Spoon or pipe the tuna mixture into the hollowed eggs. Garnish with parsley and serve at room temperature or chilled.
62 calories, 11.5 g protein, 1.6 g carbohydrate, 0.9 g fat, 195 mg sodium, 12 mg cholesterol
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Deviled Eggs
