Pea Salad Deviled Eggs

• 12 hard-cooked eggs
• 1/2 cup blanched fresh sweet peas, coarsely chopped
• 4 bacon slices, cooked and finely chopped
• 1/4 cup mayonnaise
• 2 tablespoons minced red onion
• 2 tablespoons sour cream
• 1 tablespoon chopped fresh mint
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper

1. Slice eggs in half lengthwise; carefully remove yolks, reserving egg whites. Mash together yolks, peas, bacon, mayonnaise, onion, sour cream, mint, salt, and pepper. Spoon into egg white halves. Serve immediately, or chill up to 1 hour.
2. How to Blanch Peas: Cook desired amount of fresh sweet peas, snow peas, or sugar snap peas in boiling salted water to cover 1 to 3 minutes or until crisp-tender; drain. Plunge into ice-cold water to stop the cooking process; drain.

eggs, sweet peas, bacon, mayonnaise, red onion, sour cream, fresh mint, salt, freshly ground pepper

Taken from www.myrecipes.com/recipe/pea-salad-deviled-eggs (may not work)