Split Pea Deviled Eggs by Anna Marie - Musely
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Split Pea Deviled Eggs

posted in Food & Drink > Recipes
  • 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 

    Grated zest of 1 1/2 lemons 

  • 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 yolks and 1 cup of 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 smooth and 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. 


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