Spring deviled eggs with green peas
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 59, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 1 G., fiber 0 G., cholesterol 94 mg, sodium 88 mg, sugar 1 G.
Calories 59, total fat 4 G., saturated fats 1 G., proteins 4 G., carbohydrates 1 G., fiber 0 G., cholesterol 94 mg, sodium 88 mg, sugar 1 G.
Fill deviled eggs with a refreshing flavor by mixing the yolks with green peas and fresh mint. With a filling as green as early spring foliage, they'll make a wonderful centerpiece for your Easter table. The perfect appetizer for the spring holidays!
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:
- 12 large eggs
- 1 tbsp. + 2 tbsp. frozen green peas
- 3 tablespoons extra-virgin olive oil
- 2 tbsp sour cream
- 1 teaspoon chopped fresh mint + 24 small leaves for garnish
- Grated zest of 1.5 lemons
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Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil over high heat; have a large bowl of ice water ready. Carefully lower the eggs into the boiling water and cook for 10 minutes. Then transfer them to the ice water to cool completely.
- Microwave the peas according to package directions; drain and let cool. Peel the eggs, halve them lengthwise, and separate the yolks from the whites. Set the whites aside. Combine the yolks in a food processor with 1 cup of peas and whisk until smooth. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon of salt, and 1 tablespoon of water and whisk until smooth.
- Spoon the filling (using a spoon or a pastry bag) into the egg whites. Garnish each egg half with a pea and a mint leaf. Serve immediately in a greased deviled egg cup, or cover and refrigerate until ready to serve.
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