'Deviled' Eggs The devil's in the details — and the garnish!
Kick your classic deviled eggs recipe up a notch with a tasty twist of silky sweet potatoes, cool sour cream and creamy cheese. These devilish delights are the perfect addition to your Halloween party. You can even make them the night before. Simply store in a covered container in the refrigerator.
- 1 medium sweet potato, cooked and cooled
- 12 hard boiled eggs, cut in half
- 2 teaspoons Dijon mustard, or to taste
- ½ cup sour cream or greek yogurt
- 1 cup shredded cheese (We used cheddar, but pepper jack and colby jack also work.)
- 2 tablespoons heavy cream
- Salt and pepper, to taste
- 1 dash of hot sauce, optional
- 1 red pepper, cut into triangular horns and tails
- Paprika, to taste
Bake a sweet potato in a 400-degree oven for roughly 45 minutes. Allow to cool completely. Remove skin. (Hint: Make a mess of mashed sweet potatoes in advance, and you can use them in other recipes like our Boo-tiful Brownies or Jack-O-Lantern Pies.)
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 hot sauce). Add a dash of salt and 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 red pepper horns, tails and paprika.
Set in the refrigerator for at least 2 hours to chill. Enjoy that day or within 24 hours.