Egg-traordinary Deviled Eggs with Peas

Directions

1. In a large saucepan, carefully place 12 eggs with their shell then cover with water by an inch or so. 

2. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Drain the eggs and rinse under cold water.

3. Meanwhile, thoroughly wash a small handful of fresh chives and a small handful of fresh dill under cool, running, drinkable water. Chop herbs finely and set aside.

4. To peel the eggs, tap each egg on the counter all over to crack it. Roll the egg on the counter to loosen the shell. Peel while holding the egg under cool, running water; this makes peeling easier and removes small pieces of shell stuck to the egg. Set peeled eggs aside. 

5. To make the filling, halve the peeled eggs lengthwise. Carefully remove the yolks with a small spoon. Set the whites aside.

6. In the bowl of your food processor (a mini prep food processor works great for this if you have one), add the herbs, cooked yolks, ⅓ cup of mayonnaise, 1 tablespoon of Dijon mustard, a pinch of cayenne pepper, and kosher salt and freshly ground black pepper to taste. Blend until smooth. Remove the blade, and stir in the ½ cup of thawed out frozen peas by hand.

7. Place the mixture in a plastic bag and cut off a small portion of one corner.

8. To assemble the eggs, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately. Eat up, Mama!