Pea Shoot Deviled Eggs

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 white and put in bowl. Add mayonaise, 

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 of JONATHAN'S 

ORGANIC PEA SHOOTS to the desired height and stand 

them up in the soft yolk mixture.