Deviled Eggs With Peas And Ham Recipes

Steps:

• In 4-quart saucepan or Dutch oven, place eggs in single layer; add enough cold water to cover eggs by 1 inch. Cover and heat to boiling; turn off heat. If necessary, remove pan from heat to prevent further boiling. Cover and let stand 20 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled.
• Meanwhile, in medium bowl, mix remaining ingredients except ham, pimientos and parsley.
• Peel eggs; cut lengthwise in half. Reserve egg white halves. Add egg yolks to mayonnaise mixture; mix well with wire whisk. Stir in ham and pimientos.
• Spoon yolk mixture into egg white halves. Place on serving plate; sprinkle with parsley. Cover and refrigerate until serving.

Steps:

• 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.

Steps:

• Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the next eight ingredients; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Sprinkle with paprika.

Steps:

• Combine all ingredients in a food processor and blend until smooth. Use as a sandwich filling or spread on crackers for a snack.

Steps:

• With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.
• Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

Steps:

• PLACE eggs in a large saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
• SLICE eggs in half lengthwise and remove yolks. Place yolks in separate bowl, and mash together with mayo, bacon, mustard, and black pepper. Mix in diced ham.
• PLACE heaping spoonfuls of the egg yolk mixture into the hollowed-out egg whites, dividing evenly.
• GARNISH with diced roasted red peppers and parsley. Sprinkle on paprika.
• REFRIGERATE until serving.

Steps:

• Scoop egg yolks into a bowl and set egg whites aside. Mash yolks, mayonnaise, vinegar, 1/2 teaspoon chopped dill, Dijon mustard, garlic powder, and salt. Spoon yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

Steps:

• Cut eggs in half lengthwise. Remove yolks; place in small bowl. Mash with fork.
• Add ham, mayo and mustard; mix well.
• Spoon egg yolk mixture evenly into egg whites. Top each with 1 olive half. Garnish with paprika, if desired.

Steps:

• Cut eggs lengthwise in half.
• Remove yolks; place in small bowl. Mash with fork. Add remaining ingredients; mix well.
• Spoon into egg white halves.