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
- Cut your hardboiled eggs in half and remove the yolks, save them in a separate bowl.
- Add the yolks, peas, mayo, mustard, salt, and lemon juice to a food processor and whip until smooth.
- Using a pastry brush, swipe each naked egg white half with pomegranate molasses.
- 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.