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.
Originally Submitted
11/2/2011
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