Creamy Pea-Carrot Stuffed Eggs

IMG_2881‘Wonder is the beginning of wisdom’

Yesterday was relaxing working on my art-today it has been a struggle to get the mojo happening.  I started working on another boot painting trying to make some changes but only sat and stared blankly at it-time to call it finished and move on so I popped in in a frame.  DONE!  Beginning another painting seemed like a plan until I looked over at the stack of finished art.  What am I supposed to do with all these?  They keep multiplying.  I suppose painting over them is always an option.  Mission aborted-headed back to the kitchen to cook somethin’.

Ventured way outside the box with these stuffed eggs.  My objective was to cut down calories by incorporating vegetables instead of the usual plethora of fat-infused condiments.  Truthfully I expected the filling to be some funky color resembling baby food but turns out-THEY LOOK GREAT and the taste is very fresh. (Happy)

  • 4 eggs, boiled
  • 2 oz. cream cheese
  • 1/4 cup carrots, finely chopped
  • 1/4 green peas
  • 1 Tablespoon fresh basil
  • 1/2 teaspoon cayenne pepper
  • Salt and Pepper

Boil eggs, peel and slice in half lengthwise.  In a food processor puree the peas, cream cheese, basil and spices until creamy.  Add in the finely chopped carrots and pulse just enough to blend.  Spoon into eggs.  Refrigerate.

Have A Happy Day!! 🙂


2 thoughts on “Creamy Pea-Carrot Stuffed Eggs

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