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1
Place the eggs in a medium saucepan and cover with water by 1 inch.
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2
Bring to a full rolling boil over high heat.
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3
Then turn the heat down slightly and cook the eggs at a rapid simmer for 5 minutes.
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4
Remove the pan from the heat and allow the eggs to sit in the hot water for 8 minutes.
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5
Drain the eggs and cover them with ice water.
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6
When the eggs have cooled, peel them and cut them in half; discard the yolks.
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7
To make the filling, prick the skin of the sweet potato with a fork.
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8
Microwave it on high until it is tender, about 6 minutes, turning it once during cooking if you dont have a turntable.
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9
When the potato has cooled slightly, cut it in half and scoop the flesh into a medium bowl.
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10
Mash the sweet potato with a fork or potato masher until it is smooth.
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11
When the sweet potato has cooled completely, stir in the shallot, cornichons, mustard, 1 teaspoon smoked paprika, and Tabasco sauce.
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12
Season with salt and pepper to taste.
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13
Spoon the sweet potato mixture into a pastry bag.
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14
(If you dont have a pastry bag, you can use a resealable plastic bag with one corner snipped off.)
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15
Pipe a mound of filling into each egg half.
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16
Place the eggs in the refrigerator, covering them very loosely with plastic wrap, and chill until cold.
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17
Right before serving, sprinkle the egg halves with the smoked paprika and the parsley.
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18
Fat: 18.6g (before), 0g (after)
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19
Calories: 231 (before), 65 (after)
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20
Protein: 4g
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21
Carbohydrates: 11g
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22
Cholesterol: 0mg
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23
Fiber: 1g
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24
Sodium: 333mg
