Deviled Eggs with Peas and Ham


Would you, could you, for a party? These deviled eggs will be delicious. Use frozen peas--oh, so nutritious! Creamy, cool, they taste like spring. Pea shoots on top give fresh-picked zing. Add cooked pancetta for some crunch; they'll be a hit, so make a bunch.


  • 8 large eggs

  • Kosher salt and freshly ground pepper

  • ½ cup frozen peas

  • 3 tablespoons mayonnaise

  • 1 tablespoon Dijon mustard

  • Cooked pancetta bits and fresh pea shoots, for serving


  1. With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.

  2. Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.

    deviled eggs with ham and peas topped with fresh pea shoots
    Pippa Drummond
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