Place eggs in saucepan, 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. When cooled, peel and cut in half; discard yolks.
Prick the skin of the sweet potato. Microwave it on high until tender, about 6 minutes, turning if necessary. When cooled slightly cut in half and scoop the flesh into a medium bowl. Mash the potato with a fork until smooth. When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 tsp. smoked papriks and Tabasco sauce. Season with salt and pepper to taste.
Spoon the sweet potato mixture into a pastry bag. Pipe a mound of filling into each egg half. Place the eggs in refrigerator, covering them very loosely with plastic wrap and chill until cold. Just before serving sprinkle with smoked paprika and parsley.
Originally Submitted
3/15/2011
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You can add this Rocco DiSpirito's No-Yolk Deviled Eggs recipe to your own private DesktopCookbook.
