Pea Shoot Deviled Eggs

Deviled Eggs and Pea Shoots

Hard boil, for 10 minutes, eggs: one egg makes 2 hors d’oeuvres. Cool eggs quickly to make it easier to peel them.  Peel and carefully slice eggs in half. Scoop yolk out of the white part of the egg and put in bowl.  Add mayonnaise, salt, pepper and a spice such as wasabi sauce, mustard (and or a small amount of relish) or curry to taste.  Mix thoroughly.  Carefully scoop egg yolk mixture back into the holes of the egg white halves.

For each half “Deviled Egg”, trim three PEA SHOOTS to the desired height and stand them up in the soft yolk mixture.