Upgrade Your Classic Deviled Eggs with Sweet Potatoes
Slice of Jess: Jess
Serves: 24 Eggs
Ingredients
For The Deviled Eggs
1 medium Sweet Potato, cooked & cooled
12 Hard Boiled Eggs, cut in half
2 tsp. Dijon Mustard, or to taste
½ cup Sour Cream or Greek Yogurt
1 cup Shredded Cheese (Cheddar, Pepper Jack and Colby Jack work well)
2 tbsp. Heavy Cream+
Salt + Pepper, to taste (I used White Pepper)
1 dash of Tabasco, optional
For the Garnish:
4 - 5 strips of Bacon, cooked & chopped
Green Onion or Chives, sliced thinly
Paprika, to taste
Instructions
Bake sweet potato in a 400F oven for roughly 45 minutes. Allow to cool completely.
Cut hard-boiled eggs in half, lengthwise, and place the yolks in a food processor with the cooked sweet potato, Dijon mustard, sour cream, shredded cheese and heavy cream (plus optional tabasco). Add a dash of salt & pepper and then pulse until smooth. +If you want to thin out the mixture, add more heavy cream until you've reached your desired consistency.
Taste and adjust any ingredients, as preferred.
Place deviled egg mixture into a ziplock bag and cut off the bottom tip to create a piping bag. Squeeze filling into each hard boiled egg and garnish with bacon, green onions and paprika.
Set in the refrigerator for at least 2 hours to chill. Enjoy that day or within 24 hours.
Recipe by Slice of Jess at https://sliceofjess.com/upgrade-your-classic-deviled-eggs-with-sweet-potatoes/