Fresh Pea Puree and Paprika Deviled Eggs

Csilla Thackray of Churchview Farms shares two small snacks, perfect for happy hour.

Pea puree

Ingredients

1 cup fresh peas

2 cups heavy cream

2 tbs parsley leaf

1 tsp salt

1 tsp lemon juice

Directions

In a small saucepan, combine the fresh peas, heavy cream, and salt. Bring to a simmer over medium heat, stirring frequently. Turn heat to low and let the cream reduce by half. Keep stirring as it reduces. In a blender, add the cooked peas & cream with the parsley leaf and blend on high. Finish with lemon juice and check for seasoning levels. Let puree, cool and serve on crackers or crostini.

Deviled eggs

Ingredients

3 small egg yolks

2 cloves of garlic finely minced or grated on a microplane

½ tsp dijon

Juice of 1 lemon, plus more to taste

½ tbs salt, plus more to taste

1 ¾ cup canola oil

1 tsp hot paprika

6 hard-boiled eggs - see directions below

Instructions

Place 6 whole eggs in a single layer and cover with cold water. Add 1/2 cup kosher salt. This seems like a lot of salt but trust me...it will not season the eggs. It simply helps to solidify your egg whites if one breaks in the water. Bring the entire pot up to a boil. Once boiling, turn the heat down to medium-high and boil between 10 and 12 minutes. If the eggs are smaller, go closer to 10, if the eggs are larger, go closer to 12. Shock the eggs in an ice bath and peel. Allow eggs to cool completely in refrigeration.

In a medium mixing bowl with a flat base, vigorously whisk together egg yolks, garlic, lemon juice, and salt. Once the mixture has become frothy, begin to very slowly drizzle in the canola oil while whisking. As you add the oil in a slow, steady stream, the mixture will thicken. If it becomes too thick to whisk, splash a little cold water to smooth it out. Once all of your oil has been added, finish the aioli with paprika and taste for salt.

Assembly

Cut the boiled eggs in half and remove the yolks. In a food processor, combine equal parts aioli and egg yolk puree until smooth. Taste for salt. Fill the eggs with the mixture using a piping bag, making sure to over fill them slightly. Garnish with a little more paprika.

RECIPES BY CSILLA THACKRAY/PHOTOGRAPHY BY LAURA PETRILLA/ STYLING BY KEITH RECKER