Pea Salad Deviled Eggs

Pea Salad Deviled Eggs

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

Southern Living MARCH 2012

  • Yield: Makes 2 dozen


  • 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


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.

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.


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Pea Salad Deviled Eggs recipe