SPRING PEA DEVILED EGGS
Provided by Food Network
Time 55m
Yield 24 deviled eggs
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil over high heat; prepare a large bowl of ice water. Gently lower the eggs into the boiling water and cook 10 minutes. Drain the eggs and transfer to the ice water to cool completely. Microwave the peas according to the package directions; drain and let cool. Peel the eggs, halve lengthwise and remove the yolks from the whites. Set the whites aside on a plate. Blend the yolksand 1 cup of the peas in a food processor until crumbly. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon salt and 1 tablespoon water and process until the mixture is smoothand light. Spoon or pipe the yolk mixture back into the whites. Garnish each egg half with 1 of the remaining peas and a mint leaf. Serve immediately in a deviled egg tray or cover and refrigerate until ready to serve.
DEVILED PEAS
This is the strangest combination of ingredients that all come together to taste like something completely different. A little bit creamy and a little bit cheesy with the great sweet pop of green peas. From Company's Coming - Garden Greens. Note: Prep time includes hard boiling eggs.
Provided by CountryMama
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place peas in an ungreased 1.5 L (1 1/2 qt) casserole.
- Combine next 4 ingredients in a bowl. Spoon over peas and spread evenly.
- Layer egg on top.
- Sprinkle with cheese.
- Melt margarine and stir in cracker crumbs. Sprinkle over cheese.
- Bake, uncovered, in 350F oven for about 45 minutes until hot and bubbly.
Nutrition Facts : Calories 441.3, Fat 24.2, SaturatedFat 9.4, Cholesterol 189.7, Sodium 894.2, Carbohydrate 35.4, Fiber 6.4, Sugar 8.9, Protein 20.6
MINTED PEA DEVILED EGGS
Provided by Katie Lee Biegel
Time 40m
Yield 12 deviled eggs
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl.
- Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas.
- Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve.
DEVILED EGGS WITH PEAS AND HAM
Would you, could you, for a party? These deviled eggs will be delicious. Use frozen peas--oh, so nutritious! Creamy, cool, they taste like spring. Pea shoots on top give fresh-picked zing. Add cooked pancetta for some crunch; they'll be a hit, so make a bunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Deviled Egg Recipes
Yield 16
Number Of Ingredients 6
Steps:
- With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
- Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.
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