Rocco DiSpirito's No-Yolk Deviled Eggs

The unhealthy parts of deviled eggs are the yolks and the devilish amounts of fat. These deviled eggs are yolkless. The traditional seasoned mashed yolks have been replaced with seasoned mashed sweet potatoes mixed with mustard. They look just like the real thing! To purchase your copy of Rocco's book Now Eat This!, click here.

6 Large eggs
1 Small sweet potato
1 Medium shallot (chopped very fine)
4 Cornichons (chopped fine)
1 tbsp Dijon mustard
1 tsp Smoked paprika (plus more for dusting)
Dash Tabasco sauce
Salt and freshly ground black pepper
2 tbsp Fresh flat-leaf parsley (chopped fine)

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.

Nutrition Facts
Fat: 18.6g
Calories: 65
Protein: 4g
Carbohydrates: 11g
Cholesterol: 0mg
Fiber: 1g
Sodium: 333mg

Celebrity chef Rocco DiSpirito is a popular television personality and the author of numerous hit cookbooks including his current New York Times bestseller Now Eat This! available wherever books are sold.

NOW EAT THIS! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC