Pea Salad Deviled Eggs

More peas, please--especially when they're mixed with egg yolks, bacon, and mint in delectable Pea Salad Deviled Eggs.

Yield: Makes 2 dozen
Recipe from Southern Living

More From Southern Living


  • 12 hard-cooked eggs
  • 1/2 cup blanched fresh sweet peas, coarsely chopped
  • 4 bacon slices, cooked and finely chopped
  • 1/4 cup mayonnaise
  • 2 tablespoons minced red onion
  • 2 tablespoons sour cream
  • 1 tablespoon chopped fresh mint
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. Slice eggs in half lengthwise; carefully remove yolks, reserving egg whites. Mash together yolks, peas, bacon, mayonnaise, onion, sour cream, mint, salt, and pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour.
  2. How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pea Salad Deviled Eggs Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy