Sweet Pea Deviled Eggs
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Last Updated on September 9, 2019 by Lisa Johnson
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 something different without all the extra hassle, and these Sweet Pea Deviled Eggs fit the bill…..
This is a sponsored conversation written by me on behalf of Del Monte. The opinions and text are all mine, because that is how I roll.
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!
How to make Sweet Pea Deviled Eggs:
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!!
Sweet Pea Deviled Eggs
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
- ¼ cup mayonnaise
- 2 teaspoons Dijon mustard
- ¼ teaspoon cayenne pepper
- sea salt and pepper to taste
- chopped cilantro to garnish
Instructions
- 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.
