Sweet Pea and Mint Devilled Eggs

Sweet Pea and Mint Devilled Eggs

This post was originally published last year around St. Patty’s Day but I think this recipe is perfect for all the Easter eggs you have lying around. Even if you had to bin your stock of coloured eggs, it still makes a great brunch, snack or even dinner side….

It’s no mistake that Green’s Week begins on St. Patrick’s Day. And while we were tempted to have a lovely recipe for green beer, we decided that healthy greens were a better way to go, being a family blog and all. If your household is anything like mine, then eggs are always a welcome part of any meal. Or a snack.

One of my all-time favourite snacks as a kid were devilled eggs. They’re as 70’s as mood rings and Shawn Cassidy, but the last few years have seen a resurgence of them in trendy restaurants and, frankly, they couldn’t be more kid-friendly. Once you’ve gathered those cooked yolks into a bowl there really is no end to what you can whip into them. I’ve tried everything from Greek yogurt and herbs to tuna and diced peppers but, on this occasion, it was time to get some greens into the mix. I know you’re thinking “She going to make me add kale again” but, hold the phone, you are wrong! Yes, your kale-loving friend has branched out. Today’s devilled eggs have Scarlett’s favourite little veg–the pea. And what pea doesn’t love a flavour boost from mint? Honestly, these devilled eggs are not your 70’s staple but they’re as good as washing your hair with Gee Your Hair Smells Terrific shampoo, blowing it dry to look like the wavy wonder of Farrah Fawcett’s mane and then flipping it around a dance floor under a disco ball. Am I the only one who just got all those 70’s references? Please tell me I’m not.

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Sweet Pea and Mint Devilled Eggs


  • Makes 24
  • 1 dozen eggs
  • 2 teaspoons white vinegar
  • 1 cup frozen peas
  • 3/4 cup Vegenaise or real mayonnaise
  • 1 teaspoon olive oil
  • 2 teaspoons fresh chopped mint, plus more for garnish
  • salt and pepper


Fill a large saucepan about half way with water and the vinegar and gently add the eggs.

Be sure the eggs are covered with at least an inch of water.

Place the saucepan on high heat and cover; bring the eggs to a boil and then remove from heat and let stand for 20 minutes.

Drain the eggs and place them in a bowl of cold water to chill before peeling.

Peel eggs and then cut them in half lengthwise.

Scoop the yolks from the middle and place them in a small mixing bowl.

Set whites on a serving plate. Cover and set aside.

Cook peas according to package directions.

Once drained, place peas, Vegenaise, oil and mint into a food processor and then pulse until smooth. Add salt and pepper to taste.

Place a large food storage bag into a large measuring cup turning the sides of the bag down around the outside of the cup.

Using a spatula, transfer the egg mixture into the bag.

Remove the bag from the measuring cup and seal.

Create a small hole to pipe the mix from by snipping off one corner of the bag.

Pipe the egg yolks mix into the whites.

Place in the refrigerator to chill for 30 minutes.

Serve with a sprinkling of fresh chopped mint.



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