12 large eggs
1 cup plus 2 tablespoons frozen peas
3 tablespoons extra Virgin olive oil
2 tablespoons sour cream
1 teaspoon chopped fresh mint
Grated zest of 1 1/2 lemons
Bring a large saucepan of water to a boil over high heat; prepare a large bowl of ice water. Gently lower the eggs into the boiling water and cook 10 minutes. Drain the eggs and transfer to the ice water to cool completely.
Microwave the peas according to the package directions; drain and let cool