Sweet Pea Deviled Eggs
Eat your veggies with these deviled eggs made with peas. A simple, tasty twist on a classic.
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
- Boil eggs 10 minutes*. Peel and cut in half lengthwise. Discard 6 yolks.
- 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.
- 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.