Sweet Pea Deviled Eggs

Eat your veggies with these deviled eggs made with peas. Sweet Pea Deviled Eggs is a simple, tasty twist on a classic.

Prep: 10 min | Cook: 10 min | Yield: 24 servings; 1/2 egg each

Ingredients

• 12 eggs
• 1 (8.5 ounce) can Del Monte® No Salt Added Sweet Peas, drained
• 1 avocado, ripe, peeled, and pitted
• 1/4 cup light mayonnaise
• 1 1/2 teaspoons granulated sugar
• 1 tablespoon + 1 teaspoon cider vinegar
• 2 teaspoons prepared mustard
• Salt and black pepper (optional)

Instructions

1. Boil eggs for 10 minutes. Peel and cut in half lengthwise. Discard 6 yolks.
2. Place remaining 6 egg yolks in a blender or food processor with peas, avocado, mayonnaise, sugar, vinegar, mustard, salt and pepper, if desired. Puree until smooth.
3. Spoon equal amounts into each of the egg white halves. Sprinkle lightly with additional pepper, if desired.

Notes

Tip: To cook eggs, place eggs in a large saucepan, completely covered in cold water. Bring to a boil over high heat; reduce heat and simmer for 10 minutes. Remove from heat; run under cold water briefly and peel.

Attribution

Recipe and photo used with permission from: Del Monte