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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 Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
American
Keyword:
peas, avocado, eggs, hardboiled, easter, recipe, easy
Servings:
24
Servings
Calories:
76
kcal
Author:
Lisa Johnson
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.
Notes
I used a Wilton 2D tip
Nutrition
Calories:
76
kcal
|
Carbohydrates:
2
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Cholesterol:
106
mg
|
Sodium:
78
mg
|
Potassium:
90
mg
|
Vitamin A:
330
IU
|
Vitamin C:
1.8
mg
|
Calcium:
19
mg
|
Iron:
0.7
mg