English Pea Deviled Eggs
Recipe for English Pea Deviled Eggs. Printed in Edible Sacramento magazine spring 2022 issue. Courtesy of Hawks Provisions + Public House.
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Ingredients
- 6 eggs
- ½ cup English peas (shucked (fresh or frozen))
- Salt (pepper, and smoked paprika, to taste)
- 1 egg yolk (room temperature)
- 1 tablespoon Dijon mustard
- 1 tablespoon garlic (chopped)
- Juice of 1 lemon
- 1 cup grapeseed oil
- 1 cup olive oil
- Salt (to taste)
- Water (as needed)
- 1 cup white distilled vinegar
- 1 tablespoon coriander seeds
- ¼ bunch of dill
- 2 tablespoons sugar
- 1 tablespoon salt
- 24 white beech mushrooms (or other bite-sized mushroom)
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