St. Patty Inspired Deviled Eggs
Preparation Time: 10 minutes
Start to Finish Time: 20 minutes
-
6 large eggs
1/3 cup frozen peas
2 tablespoons mayonnaise
1 tablespoon Sacla Pesto alla Genovese
1 teaspoon Fallot Stone Ground Dijon mustard
1 teaspoon Ponti apple cider vinegar
Aurora Kosher Sea Salt and freshly ground black pepper to taste
allessia la bomba, for garnish
Aurora Zucchini Chips, for garnish fresh dill, for garnish
Serving Ideas: A little smear of pesto on the bottom of the plate adds extra flavour, looks pretty and also helps hold the deviled egg in place.
-
Bring a medium pot of water to a boil over medium-high heat. Add the frozen peas and cook for about 1 minute once the water returns to a boil. Use a slotted spoon to remove the peas and set aside.
Remove the pot from heat and gently add the eggs. Return the pot to heat and boil for 12-14 minutes. While the eggs boil, prepare an ice water bath.
Transfer eggs to the ice water bath to cool, then peel and slice in half lengthwise.
Remove yolks and place in a food processor. Add peas, mayo, pesto, mustard, vinegar, salt, and pepper. Blend until creamy and adjust seasoning.
Spoon or pipe the mixture into the hole of each egg white.
Top with the la bomba, garnish with a zucchini chip and fresh dill. Enjoy!
Yield: 12 deviled eggs
