Sweet Pea Deviled Eggs

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This is a sponsored conversation written by me on behalf of Del Monte. The opinions and text are all mine.

Easter is almost here and that means hard boiled eggs…lots of them! While Classic Deviled Eggs are always a family favorite, this year I decided to change things up a bit and go for some Wow-Worthy Dishes for the Easter Holiday…..

without all the extra hassle. The pretty, pastel green makes these Sweet Pea Deviled Eggs perfect for your Easter brunch table {and even St. Patrick’s Day}. It is also the perfect way to sneak some veggies into an otherwise sugar filled holiday. 😉

That wonderful color comes from Del Monte® No Salt Added Sweet Peas and avocado…Shhhh, don’t tell the kids!

Place eggs in a large saucepan, completely covered with water. Bring to a boil over HIGH heat, reduce to a simmer and cook for 10 minutes…..

Remove from heat and run under cold water to cool, then peel eggs…..

Cut eggs in half lengthwise and discard 6 of the yolks…..

Place the 6 egg yolks, sweet peas, avocado, lime juice, mayo, mustard, cayenne, salt, and pepper in a blender or food processor…..

Pulse to combine, scraping down the sides as necessary, until mixture is smooth…..

Scoop mixture into a small zipper top plastic bag fitted with a decorative tip {I used a Wilton 2D tip}…..

Fill each cavity and sprinkle with ground black pepper and chopped cilantro {if using}…..

I have to admit, I almost like them better without the cilantro, LOL

I wasn’t going for a full-on guacamole deviled egg, but I wanted to add some pizzazz to the original recipe. Alex and I both thought they were a bit too sweet, so I eliminated the sugar and added the cayenne to the next batch…..

with great success!

Enjoy!!

Print recipe

Serves	24
Prep time	10 minutes
Cook time	10 minutes
Total time	20 minutes
Meal type	Appetizer

These Sweet Pea Deviled Eggs are the perfect, quick appetizer for any occasion or family gathering.

Ingredients

12 Large eggs
8.5 Ounce can Del Monte® No Salt Added Sweet Peas (drained)
1 Medium avocado (peeled, pitted)
1 Tablespoon fresh lime juice
1/4 cup mayonnaise
2 Teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
sea salt and pepper (to taste)

Optional

chopped cilantro (to garnish)

Directions


Place eggs in a large saucepan, completely covered with water. Bring to a boil over HIGH heat, reduce to a simmer and cook for 10 minutes.

Remove from heat and run under cold water to cool, then peel eggs.

Cut eggs in half lengthwise, discard 6 of the yolks.

Place the 6 egg yolks, sweet peas, avocado, lime juice, mayo, mustard, cayenne, salt, and pepper in a blender or food processor.

Pulse to combine, scraping down the sides as necessary, until mixture is smooth.

Scoop mixture into a small zipper top plastic bag fitted with a decorative tip*.

Fill each cavity and sprinkle with ground black pepper and chopped cilantro {if using}

Refrigerate eggs until ready to serve.