with DelMonte

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Sweet Pea Deviled Eggs

Sweet Pea Deviled Eggs

Eat your veggies with these deviled eggs made with peas. A simple, tasty twist on a classic.

10 min
10 min
Prepared with:
Sweet Peas


12 eggs

1 can (398 ml), sweet pea, drained

1 avocado, ripe, peeled, and pitted

¼ cup light mayonnaise

1½ tsps. sugar

1 Tbsp. plus 1 tsp. cider vinegar

2 tsps. prepared mustard

Salt and black pepper, optional


  1. Boil eggs 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.


*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 10 minutes. Remove from heat; run under cold water briefly and peel.