Spring Pea Deviled Eggs Recipes

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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



Deviled Eggs with Peas and Ham image

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.

8 large eggs
Kosher salt and freshly ground pepper
1/2 cup frozen peas
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
Cooked pancetta bits and fresh pea shoots, for serving

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