Rocco Dispiritos No Yolk Deviled Eggs Recipes

NO-YOLK DEVILED EGGS

Steps:

• Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a full rolling boil over high heat. Then turn the heat down slightly and cook the eggs at a rapid simmer for 5 minutes. Remove the pan from the heat and allow the eggs to sit in the hot water for 8 minutes. Drain the eggs and cover them with ice water. When the eggs have cooled, peel them and cut them in half; discard the yolks.
• To make the filling, prick the skin of the sweet potato with a fork. Microwave it on high until it is tender, about 6 minutes, turning it once during cooking if you don't have a turntable. When the potato has cooled slightly, cut it in half and scoop the flesh into a medium bowl. Mash the sweet potato with a fork or potato masher until it is smooth. When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 teaspoon smoked paprika, and Tabasco sauce. Season with salt and pepper to taste.
• Spoon the sweet potato mixture into a pastry bag. (If you don't have a pastry bag, you can use a resealable plastic bag with one corner snipped off.) Pipe a mound of filling into each egg half. Place the eggs in the refrigerator, covering them very loosely with plastic wrap, and chill until cold.
• Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.
• Fat: 18.6g (before), 0g (after)
• Calories: 231 (before), 65 (after)
• Protein: 4g
• Carbohydrates: 11g
• Cholesterol: 0mg
• Fiber: 1g
• Sodium: 333mg