Sweet Potato Deviled Eggs

Name: Sweet Potato Deviled Eggs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 24
Ingredients: 1 medium Sweet Potato, cooked and cooled; 12 Hard Boiled Eggs, cut in half; 2 tsp. Dijon Mustard; 2 shakes Tabasco (or favorite hot sauce); ½ cup Duke’s Mayonnaise; 4oz Mild Cheddar; 2-3 tbsp. Heavy Cream; ½ tsp. Salt; ¼ tsp. White Pepper; 4 Bacon Strips, cooked and crumbled; 1 tbsp. Chopped Chives; Paprika, optional for dusting

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Servings

Prep Time

10 minutes

Cook Time

45 minutes

Calories

652

A little sweet potato, a whole lot of creamy Duke’s, and all the deviled egg goodness you love. This unexpected twist is holiday-worthy, party-ready, and seriously delicious.

Author:

Jess Bentley

Ingredients

For the Eggs & Filling

1 medium Sweet Potato, cooked and cooled
12 Hard Boiled Eggs, cut in half
2 tsp. Dijon Mustard
2 shakes Tabasco (or favorite hot sauce)
½ cup Duke’s Mayonnaise
4oz Mild Cheddar
2-3 tbsp. Heavy Cream
½ tsp. Salt
¼ tsp. White Pepper

Garnish

4 Bacon Strips, cooked and crumbled
1 tbsp. Chopped Chives
Paprika, optional for dusting

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Directions

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 bowl with the cooked sweet potato, Dijon mustard, tabasco, mayonnaise, grated cheese, heavy cream, salt, and pepper.
Mash together with a fork or transfer to a food processor to blend. Taste and adjust any ingredients, as preferred.
Place deviled egg mixture into a piping bag and squeeze filling into each hard-boiled egg half. Garnish with bacon, green onions, and paprika. Serve immediately or store in the refrigerator until you’re ready to enjoy.