Aren't these Peas and Carrots Deviled Eggs so darn cute looking. They not only look healthy and spring-like (perfect for Easter or St. Patrick's Day), but they are a healthy diet friendly appetizer/snack you can enjoy.
You can quickly and easily make these deviled eggs that are full of vegetables that toddlers, kids, and adults alike will happily devour.
My 3 year old is quickly becoming quite the taste critic. When I gave her one of these Peas and Carrots Deviled Eggs she took her time tasting and swallowing this appetizer. She licked her lips and had a truly contemplative look on her face before stating, "Mmmmm, good." I was pleasantly surprised with how she took her time to think about the food she was tasting.
I love this healthy alternative to Deviled Eggs, and I love how delicious they are. I bet you will too!
Peas and Carrots Deviled Eggs
Recipe: Alohamora adapted from Food Network Magazine
Active Time: 30 minutes
Inactive Time: 1 hr 15 minutes
Servings: 16 (easily half the recipe, or double it)
1 c. frozen peas, thawed
2 Tbsp mayonnaise
2 Tbsp lemon juice
Carrots, minced and/or shredded
- Place your eggs in a medium to large pot/saucepan and cover with water. You can also add a dash of salt to the water.
- Place the pot on the stove, and turn the stove up to high.
- Bring the eggs to a boil and turn off the stove. Cover the eggs and leave the pot on the stove for 13 minutes.
- Remove the pot from the stove, gently drain the water, and cover the hot eggs with cold water.
- I let the eggs cool in the sink covered in cool water for at least 30 minutes, but you can put them in the fridge to speed the cooling process up.
- While the peas are cooling take out the peas and let them thaw on the counter.
- When the hard boiled eggs are cooled peal the eggs. I have found the easiest way to peel eggs is to use a glass with a little bit of water in it. Place the egg inside and shake the glass back and forth. I have found it isn't as perfect as this video portrays, but it is the best technique I've found to date.
- Cut the peeled eggs in half lengthwise and scoop the egg yolks out using a spoon. Place the yolks in a small bowl or a blender, and place the egg halves on a plate or a fancy deviled egg dish.
- Add the frozen peas, mayo, and lemon juice to the bowl and puree it all together. I have used a potato masher and an immersion blender; though the blender was by far the easiest.
- Add salt and pepper to taste.
- Using a spoon scoop the egg mixture into the egg halves on a plate. If you want to be fancy use an icing/frosting bag and simple tip (like the Wilton 1A or 2A) and gently squeeze the piping bag to pour the deviled egg mixture into the egg white halves.
- Finally, top the naturally green diet friendly deviled eggs with minced carrot pieces.
- If you are making this ahead of time (which it is perfect, handy, and makes this appetizer super fast) chill the deviled eggs in the refrigerator until ready to serve.
- Store leftovers in the fridge.
Happy healthy Peas and Carrots Deviled Eggs eating!