Minty Sweet Pea Deviled Eggs



  1. Fill a large saucepan with water and stir in the vinegar.
  2. Gently add the eggs.
  3. Be sure the eggs are covered with at least an inch of water.
  4. Cover, bring to a boil over high heat, stirring gently, then remove from the heat and let stand for 12 minutes.
  5. Drain the eggs and place them in a bowl of cold water to chill.
  6. Peel the eggs and cut them in half lengthwise.
  7. Scoop the yolks into a small bowl.
  8. Arrange the whites on a serving plate.
  9. Cover and set aside.
  10. In a food processor, pulse the yolks, peas, Vegenaise, oil and mint until smooth.
  11. Add salt and pepper to taste.
  12. Place a resealable plastic bag in a large measuring cup, turning the sides of the bag down around the outside of the cup.
  13. Scrape the yolk mixture into the bag.
  14. Remove the bag from the measuring cup and seal.
  15. Snip off one corner of the bag and pipe the yolk mixture into the whites.
  16. Chill in the refrigerator for 30 minutes.
  17. Serve with a sprinkling of chopped mint.