So you’ve decorated the easter eggs with the kids, taken a picture, and now you need to know what to do with 8 dozen hard boiled eggs that are stinking up your refrigerator. (Does anyone know how to make them not stink?). We’ve tried putting out a bowl of hard boiled eggs with Easter brunch, no one touched them.
This year I’m getting rid of them.
I have never made deviled eggs in my life. Mayonaisse- hate it, Mustard- no thanks, Hot Sauce- I’ll pass. But I do love hardboiled eggs. And egg yolks make a nice creamy consistency similar to beans. So I made my own version of deviled eggs, with another of the first vegetables of spring, peas.
Plus it made the eggs green, and you know, we are serving an Easter ham. The kids will love it.
- 8-10 Hard Boiled Eggs, Peeled
- 1 Cup Peas
- 2 Tbsp. Lemon Juice
- 1/4 Tsp. Salt
- 1/8 Tsp. White Pepper
- Small garlic clove
- 2 Tbsp. Olive Oil
- 1 Tsp. Parsley, minced (optional for garnish)
Get your serving platter ready- this is so quick and easy.
Split eggs in half lengthwise, scoop out yolks and place into bowl. Place whites on a serving platter.
Add remaining ingredients, except parsley, to the bowl.
Blend using a stick blender, until a nice creamy consistency. Taste and adjust salt and pepper if necessary.
Spoon into egg whites. I placed my filling into a ziploc baggie with the corner cut off and piped it in to be a bit neater.
Sprinkle parsley on top and serve.
Tips and Substitutions:
- It is brunch after all, so you can omit the garlic.
- This would also make a great dip.
- If you don’t have a stick blender, you could use a regular blender or food processor.