Pea Pods with Mustard Eggs

Chilled fresh Chinese pea pods or sugar snap peas are a sweet and crunchy partner for smooth, buttery egg spread.

INGREDIENTS

• 1/2 pound Chinese pea pods (also called snow or sugar peas) or sugar snap peas
  1/2 recipe Mustard eggs (recipe follows)

METHOD

Break off ends of pea pods, then remove and discard strings. Rinse pea pods well, pat dry, and place in a plastic bag. Refrigerate until chilled and crisp (at least 4 hours or until next day).

Meanwhile, prepare V2 recipe Mustard eggs. If made ahead, cover and refrigerate until next day (bring to room temperature before serving).

Arrange pea pods on a platter and offer Mus¬tard eggs for dipping. Makes about 4 servings.

Mustard eggs. Insert metal blade. Place 6 hard-cooked eggs, 1/3 cup butter or margarine (softened), and 2 teaspoons each Dijon mustard and white wine vinegar in work bowl. Process continuously (stopping to scrape bowl often) until smooth. Season to taste with salt.