Deviled Eggs With Peas And Ham Recipe

Ingredients

8 large eggs 

Kosher salt and freshly ground pepper 

1/2 cup frozen peas 

3 tablespoons mayonnaise 

1 tablespoon Dijon mustard 

Cooked pancetta bits and fresh pea shoots, for serving 

Preparation

With a slotted spoon, gently drop eggs into a medium saucepan of boiling water; reduce heat to medium-high and cook 10 minutes. Using the spoon, transfer eggs to an ice bath until cool. Return the saucepan to a boil, season the water with 1 tablespoon salt, and blanch peas until bright green and tender, about 2 minutes. Drain and rinse under cold water until cool.

Peel and halve eggs lengthwise; remove yolks and transfer to the bowl of a food processor with peas, mayonnaise, mustard, 1 tablespoon water and a pinch of salt; puree until smooth. Spoon mixture into whites. Garnish with pancetta, pea shoots, and black pepper.