| Total: | 55 min |
| Prep: | 20 min |
| Inactive: | 25 min |
| Cook: | 10 min |
| Yield: | 24 deviled eggs |
Ingredients
- 12 large eggs
- 1 cup plus 2 tablespoons frozen peas
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sour cream
- 1 teaspoon chopped fresh mint, plus 24 small pretty leaves, for garnish
- Grated zest of 1 1/2 lemons
- Kosher salt
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 59 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 94 mg |
| Sodium | 88 mg |
Reviews
For starters, I used this as a loose recipe. I did not use oil or sour cream, just mayonnaise (1/4c) and 2tsp of sugar. 1 1/2 tsp of relish and the peas.
Also added a little green onion to the processor and it was great!
A little extra onion for garnish and voila.. very tasty
Wish I could add a pic
Also added a little green onion to the processor and it was great!
A little extra onion for garnish and voila.. very tasty
Wish I could add a pic
I thought this was Katie Lee’s recipe recently shown on The Kitchen. It’s NOT! This recipe was a disaster. Bland. Bland. Did I mention bland? Was sort of able to save the batch with hot paprika, way more salt, and “garnishing” with mustard. I should have known better when this recipe calls for egg yolks, sour cream, and olive oil as the primary ingredients. No acid, no mustard, way too little salt.