Congrats, Ashlie! You’re getting the 2nd copy of Rocco’s Now Eat This! cookbook. Drop us an email with your mailing address so wen get this book out to you! Everyone else, thanks so much for playing along! Stay tuned for more giveaways…
Eggs are part of our daily health regimen recently, but we do know that the mayonnaise and sour cream in deviled eggs pretty much cancel out any health benefits of the egg yolk, which sits in a very narrow zone between between antioxidant/anti-inflammatory superfood and sinful cardiac killer.
We’ve done “Angeled Eggs” before, substituting fatty mayonnaise in the filling with more virtuous low- or nonfat yogurt, and the results haven’t been bad. We’ve also replaced the egg yolk completely with a filling of a fine guacamole, which is why we love the similar idea of using mashed sweet potatoes, which actually have the same look/color of eggs yolks.
The recipe from Rocco’s Now Eat This is below, with some of TasteSpotting Kitchen’s notes/modifications, one which we’ll just state right here: “The mashed sweet potato filling is pretty darn good by itself. If you make double the amount and eat it with a spoon out of a bowl, well, you wouldn’t be the only one.”
No Yolk Deviled Eggs
from Now Eat This! cookbook
6 large eggs
1 small sweet potato
1 medium shallot, chopped very fine
4 cornichons, chopped fine (we left these out as we have not yet figured out if cornichons are related closely enough to cucumbers, to which Sarah is allergic)
1 tbsp Dijon mustard
1 tsp smoked paprika, plus more for dusting
Dash of Tabasco sauce
Salt and freshly ground black pepper
2 tbsp fresh flat-leaf parsley, chopped fine (also left this out)
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.
TasteSpotting Kitchen note: “Discard the yolks.” Are you kidding?! It hurts our very soul to even read such waste. So we gave the yolks to our mascot, Daisy Dogg. (Not all at once, though!)
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.
TasteSpotting Kitchen note: We did not microwave our sweet potatoes. We diced them and boiled them in a large pot with enough water to cover the sweet potatoes by an inch. It took about 10 minutes for them to get soft.
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.
TasteSpotting Kitchen Note: We found the sweet potato filling a little too stiff for a pastry bag. Instead, we just scooped about 1½ tablespoons of the filling and rolled them into balls with our hands. They looked exactly like little round hard cooked yolks.
Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.