No-Yolk Deviled Eggs

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