Whether you're looking for a tasty appetizer to serve on New Year's Eve or a new way to get your lucky peas, this deviled egg variation hits the spot.
Black-eyed peas on New Year's Day are a Southern tradition. Eating the legume on the first day of the year is said to assure good luck and fortune. Or at least, ward off bad luck. (As for how that tradition came to be, its origin is as muddy as the legume's flavor. Some say the tradition began during the Civil War, when food was scarce and people turned to the lowly cowpea for sustenance. Other food historians believe the tradition is borrowed from the Sephardi Jews who settled in Georgia in the 18th century.)
Those who aren't especially fond of black-eyed peas (raises hand) may even enjoy this dish as the other flavors in the filling dominate and the legume's creamy texture simply blends in.
Texas Caviar Deviled Eggs
12 eggs
Salt and ground black pepper
1/2 cup plain yogurt OR mayonnaise
2 ounces cream cheese
1 teaspoon prepared mustard
1 green onion, chopped
3 tablespoons chopped roasted red bell pepper
1 tablespoon minced fresh or pickled jalapeno, or to taste
1 teaspoon Italian vinaigrette
Smoked paprika OR ground red pepper (cayenne), garnish
Canned black-eyed peas, drained
Fresh snipped chives, for garnish
Have ready a large bowl filled with ice and water.
Add 1 inch of water to a large pot. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking, 12 to 14 minutes.
Transfer eggs to ice-water bath and let cool 15 minutes.
Peel under cool running water.
Cut each egg in half, placing the whites on a platter. Sprinkle whites very lightly with salt and pepper.
In a food processor, combine the yolks, mayonnaise, cream cheese, mustard, green onion, red bell pepper, jalapeno, Italian dressing and salt and pepper to taste. Puree until smooth. Spoon or pipe mixture into egg halves. Sprinkle filling with paprika or cayenne. Top each egg with a few black-eyed peas and some chives.
Makes 24 deviled eggs.
Recipe adapted from Recipe Revival: Southern Classics Reinvented for Modern Cooks by the editors of Southern Living
Food on 12/28/2016