Peas and Carrots Deviled Eggs {Healthy} {Gluten Free}

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)

Ingredients: 
8 eggs
1 c. frozen peas, thawed
2 Tbsp mayonnaise
2 Tbsp lemon juice
salt/pepper
Carrots, minced and/or shredded

Directions:

1. 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. 
2. Place the pot on the stove, and turn the stove up to high.
3. Bring the eggs to a boil and turn off the stove.  Cover the eggs and leave the pot on the stove for 13 minutes. 
4. Remove the pot from the stove, gently drain the water, and cover the hot eggs with cold water.  
5. 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. 
6.  While the peas are cooling take out the peas and let them thaw on the counter. 
7. 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. 
8. 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. 
9. 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. 
10. Add salt and pepper to taste. 
11. 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. 
12. Finally, top the naturally green diet friendly deviled eggs with minced carrot pieces. 
13. Enjoy! 
14. 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. 
15. Store leftovers in the fridge. 

Happy healthy Peas and Carrots Deviled Eggs eating!