Instant pot hard-boiled eggs filled with sweet spring peas mixed with mint, lemon, mayo and Dijon pureed into the perfect filling for these Easy Spring Pea Deviled Eggs. Very simple with a burst of spring flavors. The perfect recipe for holidays and parties!!!
Deviled eggs are the perfect easy recipe for holidays or parties. They just make the best little handheld appetizer and you can change up the filling and decorate them however you like. I love a chance to be creative. Since its just the beginning of spring, I wanted to highlight seasonal flavors like “spring peas” and “mint”. These Spring Pea Deviled Eggs were just the right mix of spring flavors matched with my healthy but delicious food obsession. Sweet green peas pureed with cooked egg yolks, dijon mustard, vegan mayo, mint and lemon. Yum!!!! Top them with some beautiful, crunchy and spicy minced radishes and they are just the perfect little party food.
Oh and I cooked the eggs in the Instant Pot! So easy and so quick! Literally the perfect hard boiled eggs every time.
How to make perfect hard boiled eggs in the Instant Pot
Step one: Fill the bottom of the instant pot with some water (about 1 cup). Place the steam trivet in the bottom.
Step two: Place the eggs on the steam trivet. Place the top on.
Step three: Set the instant pot to the egg setting and let the instant pot do the work. It takes about 5 minutes. You can also set the instant pot to 5 minutes on high-pressure if you don’t have the “egg” setting. The pressure should naturally release after 5 minutes.
Step four: Once the pressure has released, carefully remove the eggs from the instant pot (I like to use tongs for this since the eggs are hot) and transfer them to a bowl filled with cold water. Let them sit in the water for about 5 minutes.
Step five: Remove the eggs from the water bath and place them on a clean kitchen towel. To peel the eggs, carefully bang one of the eggs on the counter until it cracks a little. Easily peel the shell away and set the egg aside. Continue until you have peeled all of the eggs.
So EASY right? My husband still cannot believe how perfect the eggs come out every time!
How to make the filling for these Spring Pea Deviled Eggs
To make the filling, start with cooking the peas. I just used frozen peas and cooked them per the package directions. Then remove the cooked egg yolks from the eggs and place them into a food processor with the rest of the ingredients.
- Cooked egg yolks
- Cooked peas
- Dijon mustard
- Lemon juice
- Olive oil
- Salt and pepper
Blend it up until it forms a nice creamy mixture. You can blend the filling to your desired consistency. I like it to be a little chunkier so you can still see the peas a little.
Then the fun part. Fill each egg half with the filling and top with some minced radish. I just used a small spoon to fill each egg. You could also put the filling into a piping bag and fill the eggs that way if you want it to look a little fancier but I am too lazy for that, ha ha! They are so good either way! Creamy, with an amazing burst of flavor that will have your guests wondering what that secret ingredient is that makes these eggs so delicious. It’s the combo of the mint with the peas but let’s keep that between us lol! Oh and the minced spicy radish on top just takes the flavor profile of these deviled eggs to a whole new level that will just blow your guests away.
Also check out these other “egg” recipes that I know you will love!
- 6 large eggs
- 1/2 cup frozen peas cooked according to package
- 2 tablespoons vegan or regular mayo
- 1 tablespoon dijon mustard
- 1 teaspoon freshly chopped mint
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon olive oil
- Salt and pepper
- 3 radishes minced
Cook the eggs in the Instant Pot:
- Add 1 cup of water to the bottom of the Instant Pot and place the steaming trivet on the bottom. Place the 6 large eggs on top of the steaming trivet and secure the lid.
- Set the Instant pot to the "egg" setting and let the instant pot do the work. It takes about 5 minutes. Then the steam should release all on it's own. If the steam does not release then you can manually release it using a wooden spoon or towel but be careful since the steam comes out quick and its very hot.
- Once the steam is fully released, then carefully remove the lid and take the eggs out of the Instant pot. They will be very hot so I suggest using tongs to remove them.
- Place the eggs in some very cold water or ice water for 5 minutes. After 5 minutes, take the eggs out of the water and place them on a clean kitchen towel to dry for a minute.
- To peel the eggs, lightly crack each and then easily peel the shell away. Set aside until you have peeled all of the eggs.
Prep the eggs for the filling:
- Carefully slice each hardboiled egg lengthwise and remove the egg yolk using a small spoon. Place the cooked yolks into the bowl of a food processor. Set the clean egg halves aside. I put mine onto the serving platter so I could arrange them and fill them easily.
Make the filling:
- Place the cooked egg yolks, 1/2 cup cooked peas, 2 tablespoons mayo, 1 tablespoon dijon mustard, 1 teaspoon chopped mint, 1 tablespoon lemon juice, 1 tablespoon olive oil, salt and pepper into the bowl of a food processor and pulse until fully combined into a creamy mixture.
Fill and top the eggs:
- Using a spoon carefully fill each egg half with the pea filling and top with some of the minced radishes. Place on a serving platter and ENJOY!
If you don't have an Instant Pot than you can cook the eggs on the stove top. Just place the eggs into a medium size pan and fill it with water so the eggs are fully covered. Cover and bring to a boil, keep covered and remove from the heat and let them sit for 12 minutes. Drain and rinse the eggs in cold water. Let them sit for a few minutes before peeling.
Nutrition Information:Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 61 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 93mg Sodium: 107mg Carbohydrates: 2g Fiber: 0g Sugar: 1g Protein: 4g