Deviled eggs like your grandma used to make? Heck no! This twist on deviled eggs makes them more modern and better than ever. Sweet potatoes and Smokin’ Pecans are one of our favorite combos, we’ve combined them in these deviled eggs so you can take them to the next family gathering and everyone will think you’ve been to cooking school.
INGREDIENTS
Deviled Eggs:
12 eggs, hard boiled (we used eggs from our chickens..very local ; ) )
1 large sweet potato, roasted and peeled
½ cup mayonnaise (we like Duke’s the best)
1 teaspoon Dijon mustard
1 teaspoon Cholula hot sauce
To taste Salt
To taste Pepper
Garnish:
¼ cup Smokin’ Pecans, chopped
1 tablespoon Chives, finely shaved
PREPARATION
- Hard boil the eggs, cool and peel. Cut off the top 1/3 of the egg and a small slice off the bottom to make it flat. Remove the yolk and place in the bowl of a food processor.
- Roast, cool and peel the sweet potatoes. Cut them into chunks and place in the food processor with the egg yolks. Add in the mayonnaise, Dijon mustard and Cholula, process until the mixture is smooth. Season with salt and pepper then mix to incorporate.
- Put the yolk mixture into a pastry bag fitted with a tip and pipe the filling into each hard boiled egg half.
- Garnish the tops with chopped Smokin’ Pecans and shaved chives.
