Clinton Kelly’s Devilish Eggs were sooo cute that I had to make them, Ozzified of course. When Rocco DiSpirito was on Dr. Oz last season, he made his recipe his book Now Eat This for Deviled Eggs using sweet potato instead of egg yolks and mayonnaise. Today I made a mash-up into a healthier, kicked up version combining the best of both recipes.
Kept the hard-boiled egg whites (obviously), Dijon mustard, black pepper and paprika from both recipes, kept the sweet potatoes, shallot and Tabasco sauce from Rocco’s recipe, and used a roasted red pepper in place of the red bell pepper (because that’s what I had on hand) in Clinton’s recipe.
Omitted altogether the salt, mayo, egg yolks and celery (only because I like the shallot in Rocco’s recipe better than I like celery) from Clinton’s recipe and the cornichons (nearly impossible to find) and flat-leaf parsley (didn’t feel like going to the store) from Rocco’s.
Made it all work together by adding pickled jalepeño slices for a mouth, a little cumin for a pop of flavor and some turmeric not only because it’s one of Dr. Oz’s super foods for its anti-inflammatory properties, but also for more color in the beta-carotene rich sweet potato, another one of Dr. Oz’s super foods.
Rocco DiSpirito/Clinton Kelly Devilish Egg Mash-Up
· 1 TBSP Dijon mustard
· a few grinds of black pepper
· 1 sweet potato nuked in microwave until done
· 1 raw shallot, finely chopped
· ½ tsp turmeric or curry powder
· ¼ tsp cumin
· 6 hard-boiled eggs, cut in half, yolks discarded
· Red pepper triangles and pickled jalepeño slices for garnish
1. Cut cooled sweet potato in half
2. Scoop flesh into bowl
3. Add remaining ingredients to bowl (except eggs, jalepeño slices and red peppers) and mash together until mixed.
4. Cut hard-boiled eggs in half, discard yolks.
5. Fill with sweet potato filling using a pastry bag or plastic storage bag with one corner snipped.
6. Top with two triangles of red pepper for horns and ½ pickled jalepeño slice for a snaggle-toothed smile.
No comments:
Post a Comment