Deviled Eggs

snack that's always sure to please, these will disappear before you can refill your wine glass. Deviled eggs can be seasoned for any occasion and for this party I zipped them up with the flavors of Spring: fresh peas and some whole grain mustard.

  • 12 Eggs, Hardboiled
  • 1 cup Fresh or Frozen Green Peas
  • 1/2 cup Mayonnaise
  • 2 tbs Whole Grain Mustard
  • 1 teaspoon Salt
  • Juice of 1/2 Lemon
  • Pomegranate Molasses for garnish

Business

  1. Cut your hardboiled eggs in half and remove the yolks, save them in a separate bowl.
  2. Add the yolks, peas, mayo, mustard, salt, and lemon juice to a food processor and whip until smooth.
  3. Using a pastry brush, swipe each naked egg white half with pomegranate molasses.
  4. Pour the whipped filling into a piping bag (or a plastic bag with the corner cut off) and pipe a large dollop of filling into the empty egg white halves.