Deviled eggs with green peas and mint
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 12 pcs.
Complexity: easily
Quantity: 12 pcs.
Nutritional value per serving:
Serving size: 1 of 6
Calories 212, total fat 20 G., saturated fats 4 G., proteins 7 G., carbohydrates 2 G., fiber 1 G., cholesterol 194 mg, sodium 200 mg, sugar 1 G.
Serving size: 1 of 6
Calories 212, total fat 20 G., saturated fats 4 G., proteins 7 G., carbohydrates 2 G., fiber 1 G., cholesterol 194 mg, sodium 200 mg, sugar 1 G.
Whatever holiday or house party you're throwing, deviled eggs are a sure-fire appetizer that's always a crowd-pleaser. The beauty of this appetizer is that you can customize the filling with any flavor. For example, in this recipe, deviled eggs are blended with mayonnaise, Dijon mustard, green pea puree, and fresh mint. The flavor is spicy, slightly piquant, and refreshing. To neatly and beautifully fill the egg white halves with the filling, it's best to pipe it using a pastry bag. Serve with fresh mint leaves.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup frozen green peas
- 6 large eggs
- 0.5 cup mayonnaise
- 2 tbsp finely chopped fresh mint + whole leaves for serving (tear large leaves)
- 1 teaspoon Dijon mustard
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Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil and prepare a bowl of ice water. Add the green peas to the boiling water and cook for 30 seconds. Transfer them with a slotted spoon to the ice bath to stop cooking. Drain and transfer the peas to a clean kitchen towel to pat dry. Finely chop the peas and transfer to a medium bowl.
- Carefully lower the eggs into the same pan of boiling water. Reduce the heat and simmer for 8 minutes. Drain and cover the eggs with cold water. When cool enough, peel them, then cut them in half lengthwise and remove the yolks. Finely chop the egg yolks and add them to the bowl with the peas.
- Add mayonnaise, finely chopped mint, and Dijon mustard to the same bowl. Season with salt and pepper to taste and mash until smooth. Using two spoons or a pastry bag, pipe the mixture into the wells in the egg whites. Sprinkle with mint leaves and serve.
Author of the recipe - Katie Lee is an American cookbook author, food critic, chef, and writer.
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