Sweet Pea Deviled Eggs on a blue egg plate
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Sweet Pea Deviled Eggs

These Sweet Pea Deviled Eggs are the perfect, quick appetizer for any occasion or family gathering!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: peas, avocado, eggs, hardboiled, easter, recipe, easy
Servings: 24 Servings
Calories: 76kcal
Author: Lisa Johnson


  • 12 large eggs
  • 8.5 ounce can Del MonteĀ® 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
  • chopped cilantro to garnish


  • 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.


I used a Wilton 2D tip


Calories: 76kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 78mg | Potassium: 90mg | Vitamin A: 330IU | Vitamin C: 1.8mg | Calcium: 19mg | Iron: 0.7mg