Recipe courtesy of Kohl's

Spring Pea Deviled Eggs

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  • Total: 55 min
  • Prep: 20 min
  • Inactive: 25 min
  • Cook: 10 min
  • Yield: 24 deviled eggs
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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


  1. 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.