Spring deviled eggs with green peas

Ingredients:

• 12 large eggs
• 1 tbsp. + 2 tbsp. frozen green peas
• 3 tablespoons extra-virgin olive oil
• 2 tbsp sour cream
• 1 teaspoon chopped fresh mint + 24 small leaves for garnish
• Grated zest of 1.5 lemons

Preparation:

1. Bring a large saucepan of water to a boil over high heat; have a large bowl of ice water ready. Carefully lower the eggs into the boiling water and cook for 10 minutes. Then transfer them to the ice water to cool completely.
2. Microwave the peas according to package directions; drain and let cool. Peel the eggs, halve them lengthwise, and separate the yolks from the whites. Set the whites aside. Combine the yolks in a food processor with 1 cup of peas and whisk until smooth. Add the olive oil, sour cream, chopped mint, lemon zest, 1 teaspoon of salt, and 1 tablespoon of water and whisk until smooth.
3. Spoon the filling (using a spoon or a pastry bag) into the egg whites. Garnish each egg half with a pea and a mint leaf. Serve immediately in a greased deviled egg cup, or cover and refrigerate until ready to serve.