Deviled Peas Recipes

EASY DEVILED EGGS

Steps:

• Eggs can be hard boiled a number of ways! Use your favorite method or see below for both a stove-top and Instant Pot method.

EASY-PEEL INSTANT POT DEVILED EGGS

Steps:

• Pour 1 cup of water into the Instant Pot's inner pot/liner and top with a metal trivet.
• Grab eggs straight from the fridge (cold eggs are key here for the 5-5-5 method's timing) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It's my go-to for perfect hard boiled eggs!
• Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
• While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
• Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. Use tongs to transfer them to the ice bath and allow them approx. 5 minutes to cool before peeling.
• After peeling, slice each egg in half lengthwise. Remove the yolks and add to a small bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños - so good!), hot sauce, onion powder, salt, and pepper. Mix well until smooth and creamy. Add a little paprika to taste as well as any additional salt and pepper desired.
• Snip the end of a piping bag or the corner of a plastic bag. Add your filling and pipe into the sliced eggs. A star-shaped piping tip can be used to create a fun pattern in the filling! You can also spoon the mixture into the center of the eggs or pipe with a plastic bag minus the tip if needed. Chill if serving later or sprinkle with paprika and dive in right away!

DEVILED PEAS

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.

DEVILED EGGS WITH PEAS AND HAM

Steps:

• With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
• Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

SPRING PEA DEVILED EGGS

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.