Deviled Peas Recipes

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DEVILED PEAS



Deviled Peas image

This is the strangest combination of ingredients that all come together to taste like something completely different. A little bit creamy and a little bit cheesy with the great sweet pop of green peas. From Company's Coming - Garden Greens. Note: Prep time includes hard boiling eggs.

Provided by CountryMama

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

3 cups cooked fresh peas or 3 cups thawed-from-frozen peas
1 (10 ounce) can cream of mushroom soup
2 tablespoons chili sauce or 2 tablespoons ketchup
2 tablespoons milk
1 1/2 teaspoons Worcestershire sauce
3 sliced hard-boiled eggs
1 cup grated cheddar cheese
2 tablespoons hard margarine or 2 tablespoons butter
1/2 cup buttery cracker crumb

Steps:

  • Place peas in an ungreased 1.5 L (1 1/2 qt) casserole.
  • Combine next 4 ingredients in a bowl. Spoon over peas and spread evenly.
  • Layer egg on top.
  • Sprinkle with cheese.
  • Melt margarine and stir in cracker crumbs. Sprinkle over cheese.
  • Bake, uncovered, in 350F oven for about 45 minutes until hot and bubbly.

Nutrition Facts : Calories 441.3, Fat 24.2, SaturatedFat 9.4, Cholesterol 189.7, Sodium 894.2, Carbohydrate 35.4, Fiber 6.4, Sugar 8.9, Protein 20.6

SPRING PEA DEVILED EGGS



Spring Pea Deviled Eggs image

Provided by Food Network

Time 55m

Yield 24 deviled eggs

Number Of Ingredients 7

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

Steps:

  • 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.

MINTED PEA DEVILED EGGS



Minted Pea Deviled Eggs image

Provided by Katie Lee Biegel

Time 40m

Yield 12 deviled eggs

Number Of Ingredients 6

1/3 cup frozen peas
6 large eggs
1/2 cup mayonnaise
2 tablespoons finely chopped fresh mint, plus whole leaves for garnish (very small leaves or larger leaves torn into smaller pieces)
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl.
  • Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas.
  • Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve.

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