The unhealthy parts of deviled eggs are the yolks and the devilish amounts of fat—usually in the form of mayonnaise—that most recipes call for mixing into the yolks. 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. No one will miss the yolks—or the fat and cholesterol, either.

　　

Ingredients

serves 6

　　6 large eggs

　　1 small sweet potato

　　1 medium shallot, chopped very fine

　　4 cornichons, chopped fine

　　1 tablespoon Dijon mustard

　　1 teaspoon smoked paprika, plus more for dusting

　　Dash of Tabasco sauce

　　Salt and freshly ground black pepper

　　2 tablespoons fresh flat-leaf parsley, chopped fine

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.

　　

nutrition information

Step 5

Fat: 18.6g (before), 0g (after)

　　

Step 6

Calories: 231 (before), 65 (after)

　　

Step 7

Protein: 4g

　　

Step 8

Carbohydrates: 11g

　　

Step 9

Cholesterol: 0mg

　　

Step 10

Fiber: 1g

　　

Step 11

Sodium: 333mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.