Sweet Pea & Cilantro Deviled Eggs

Wednesday, April 16, 2014

From our skinny table to yours...

Deviled eggs have always been a staple Easter appetizer in our home growing up!  This year we decided to skinny them down by removing the yolks and stuffing them with our favorite 'hummus', Sweet Pea & Cilantro :)

This is hands down our favorite hummus, and stuffed into a hard boiled egg... can you say YUM!  Not only will this be a winner with the family on Easter, but this is also a winner for our waistlines if you keep them in the fridge as a handy go-to snack! 
To make the 'hummus' simply toss defrosted frozen peas, parmesan cheese, garlic, fresh cilantro, lime juice and olive oil into your food processor and blend away until smooth!  Easy peasy ;)

Makes for a pretty appetizer, right?!  ENJOY :)
Nutrition Facts Per Serving
Serving size: 2 halves
Serves: 12
Calories: 76
Fat: 4.5 grams
Carbs: 4.3 grams
Dietary fiber: 1,6 grams
Protein: 5.3 grams
1 dozen hard boiled eggs
12 oz bag of frozen peas
2 tbsp. parmesan cheese
1 handful cilantro
2 garlic cloves
1/4 cup olive oil
juice from 1 & 1/2 limes
*buy organic when you can*
Let's get cooking!
1.  Run hot water over frozen peas for one minute to defrost
2.  Toss defrosted peas, parm cheese, cilantro, garlic, lime juice and olive oil into food processor and blend until smooth.
3.  Slice hard boiled eggs in half.  Discard the yolks.
4.  Stuff each egg with pea hummus
*You will have leftover pea hummus, enjoy with sliced veggies!*

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