Sweet Pea Deviled Eggs

INGREDIENTS:

• 12 large eggs
• 1 cup plus 2 tablespoons frozen peas
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons organic Greek yogurt 
• 1 teaspoon chopped fresh mint, plus leaves for garnish
• Zest of 1-2 lemons
• Salt

DIRECTIONS:

1. Prepare a bowl of ice water.
2. Bring water to a boil in a large saucepan and gently lower in eggs.
3. Cook the eggs in boiling water for 10 minutes and then immediately transfer them to the ice water. Let eggs cool completely.
4. While the eggs cool, microwave the peas according to the package’s instructions. Drain and let cool.
5. Peel the eggs, slice lengthwise and remove the yolks into a medium-size bowl.
6. Using a food processor, blend the yolks and 1 cup of the peas until a crumbly mixture forms.
7. Add olive oil, yogurt, chopped mint, lemon zest, 1 teaspoon of salt and 1 tablespoon of water. Process until the mixture is smooth.
8. Using a spoon, gently place a small amount of the yolk mixture back into the egg whites.
9. Garnish each egg with a pea or two and a few mint leaves.