Place the eggs in a large saucepan
and cover with water. Place over high heat and bring to a boil. Reduce the heat to low and simmer
for 9 minutes. Remove the eggs from water and run under cold water for about 1 minute or until cool enough to touch. Peel
eggs under cold running water.
Slice the eggs in half lengthwise. Scoop out the yolks and discard 6 of them or save for another use. Set aside the whites.
Place the remaining yolks in a medium bowl and mash with the tofu, mayonnaise, mustard, hot sauce, horseradish and chives. Season with salt and pepper.
Spoon the mixture into the corner of a plastic bag and snip off the end. Pipe the yolk mixture into the egg whites. Arrange on a platter and sprinkle with paprika.