Sweet Potato Deviled Eggs

Sweet Potato Deviled Eggs

Sweet Potato Deviled Eggs

Let’s be honest… Mondays are not our favorite day of the week. Returning to work after way-too-short weekend can give us all a case of the Monday Blues. Luckily, today is National Deviled Egg Day, so we have something to celebrate.

The fact that deviled eggs have their own special plates and carrying containers proves that they warrant their own holiday. Add Wisconsin cheese, and you’re really getting fancy. This fall-inspired version from Alice of Hip Foodie Mom adds Wisconsin chipotle cheddar cheese for a unique flavor kick and extra creaminess. Sweet potatoes give a seasonal spin and hot sauce turns up the heat.

We’d serve these at a potluck lunch, your Thanksgiving dinner or even tonight at home to celebrate National Deviled Egg Day!

Sweet Potato Deviled Eggs

 

Sweet Potato Deviled Eggs
By Alice of Hip Foodie Mom
 
Servings: 36 Deviled Eggs
 
Ingredients:
18 eggs, hard-boiled and halved lengthwise
1 large sweet potato, cooked, peeled and cut in chunks
1/2 cup (8 ounces) sour cream
2 teaspoons Dijon mustard
1 teaspoon hot sauce (to taste)
2 cups (8 ounces) Wisconsin chipotle cheddar cheese, shredded, plus additional for garnish
Salt and pepper to taste
Crispy bacon bits, for garnish
Fresh chives, finely diced, for garnish
 
Cooking Directions:
Place egg yolks in bowl or food processor. Arrange egg whites on serving platter.
 
Add sweet potato chunks, sour cream, Dijon mustard, hot sauce and cheese to egg yolks. Pulse until smooth and creamy. Season with salt and pepper; pulse again. Taste; adjust any ingredients to taste.
 
Use piping bag or small spoon to fill egg whites with filling. Garnish with crispy bacon bits, chives and additional shredded cheese. Serve immediately or refrigerate, covered, until serving time.

 

Sweet Potato Deviled Eggs

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