Deviled eggs with green peas and mint

Ingredients:

• 1/3 cup frozen green peas
• 6 large eggs
• 0.5 cup mayonnaise
• 2 tbsp finely chopped fresh mint + whole leaves for serving (tear large leaves)
• 1 teaspoon Dijon mustard

Preparation:

1. Bring a large saucepan of water to a boil and prepare a bowl of ice water. Add the green peas to the boiling water and cook for 30 seconds. Transfer them with a slotted spoon to the ice bath to stop cooking. Drain and transfer the peas to a clean kitchen towel to pat dry. Finely chop the peas and transfer to a medium bowl.
2. Carefully lower the eggs into the same pan of boiling water. Reduce the heat and simmer for 8 minutes. Drain and cover the eggs with cold water. When cool enough, peel them, then cut them in half lengthwise and remove the yolks. Finely chop the egg yolks and add them to the bowl with the peas.
3. Add mayonnaise, finely chopped mint, and Dijon mustard to the same bowl. Season with salt and pepper to taste and mash until smooth. Using two spoons or a pastry bag, pipe the mixture into the wells in the egg whites. Sprinkle with mint leaves and serve.