No-Yolk Deviled EggsSubmitted by: FRECKS96
IntroductionFrom the cookbook "Now Eat This" by Rocco DiSpirito From the cookbook "Now Eat This" by Rocco DiSpirito
6 Large Eggs
1 Small Sweet Potato
1 Med. Shallot, chopped very fine
1 TBS Dijon Mustard
1 tsp smoked paprika
Dash of Tabasco
Salt and Fresh Ground Pepper to taste
Cut each egg in half lengthwise and discard the yolks
For the filling:
Prick the skin of the sweet potato with a fork and microwave until tender, about 6 minutes.
When cool, cut in half and scoop flesh into a bowl, mash until smooth.
When completely cooled, stir in remaining ingredients.
Pipe sweet potato mixture into the egg halves, cover and chill until cold
Sprinkle with paprika and Serve
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user FRECKS96.