Sweet Potato and Carrot Deviled Eggs - Bruce's Yams

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Sweet Potato and Carrot Deviled Eggs

A spin on the traditional deviled egg, these blend Bruce’s Yam Cut Sweet Potatoes, carrots, and Dijon Mustard.

Prep Time:

20 minutes

Cook Time:

10 Minutes

Servings:

24 egg halves

Ingredients:

12 large eggs
1/3 cup Bruce’s Yam Cut Sweet Potatoes
1/4 cup mayonnaise
2 teaspoon minced fresh basil
1 teaspoon freshly grated lemon zest
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/3 cup grated carrot
1 teaspoon lemon pepper

Steps to Prepare:

Place eggs in a large (high-sided) skillet and cover with an of inches water. Bring to a rolling boil, turn off heat, cover and allow to sit for 10 minutes.
Remove eggs from water and when cool enough to handle, peel under cold water.
Cut eggs in half lengthwise (refrigerate egg whites) and pop yolk into a medium mixing bowl along with sweet potatoes, mayonnaise, basil, lemon zest, mustard, salt and garlic.Using the tines of a fork, smash together, leaving some very small chunks. Stir in grated carrot,cover and allow to chill for 30 minutes.
Fill egg whites with mixture and sprinkle with lemon pepper. Garnish with tiny basil leaves, if desired.

Sweet Potato and Carrot Deviled Eggs

A spin on the traditional deviled egg, these blend Bruce’s Yam Cut Sweet Potatoes, carrots, and Dijon Mustard.

Prep Time:

20 minutes

Cook Time:

10 Minutes

Servings:

24 egg halves

Ingredients:

12 large eggs
1/3 cup Bruce’s Yam Cut Sweet Potatoes
1/4 cup mayonnaise
2 teaspoon minced fresh basil
1 teaspoon freshly grated lemon zest
1/2 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon minced garlic
1/3 cup grated carrot
1 teaspoon lemon pepper

Steps to Prepare:

Place eggs in a large (high-sided) skillet and cover with an of inches water. Bring to a rolling boil, turn off heat, cover and allow to sit for 10 minutes.
Remove eggs from water and when cool enough to handle, peel under cold water.
Cut eggs in half lengthwise (refrigerate egg whites) and pop yolk into a medium mixing bowl along with sweet potatoes, mayonnaise, basil, lemon zest, mustard, salt and garlic.Using the tines of a fork, smash together, leaving some very small chunks. Stir in grated carrot,cover and allow to chill for 30 minutes.
Fill egg whites with mixture and sprinkle with lemon pepper. Garnish with tiny basil leaves, if desired.

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