Pea Salad Deviled Eggs

Name: Pea Salad Deviled Eggs
Ingredients: 12 hard-cooked eggs; 1/2 cup blanched fresh sweet peas, coarsely chopped; 4 bacon slices, cooked and finely chopped; 1/4 cup mayonnaise; 2 tablespoons minced red onion; 2 tablespoons sour cream; 1 tablespoon chopped fresh mint; 1/4 teaspoon salt; 1/8 teaspoon freshly ground pepper

9 ingredients

2 steps

Ingredients

12 hard-cooked eggs
1/2 cup blanched fresh sweet peas, coarsely chopped
4 bacon slices, cooked and finely chopped
1/4 cup mayonnaise
2 tablespoons minced red onion
2 tablespoons sour cream
1 tablespoon chopped fresh mint
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1

Slice eggs in half lengthwise; carefully remove yolks, reserving egg whites. Mash together yolks, peas, bacon, mayonnaise, onion, sour cream, mint, salt, and pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour.
2

How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.