TO HARD BOIL THE EGGS:

Place eggs in a large saucepan and cover with water. Turn heat to high and bring to a boil, uncovered.

Once the water has come to a rolling boil, turn the heat off and place a cover on the saucepan. Do not move and let sit for 15 minutes.

After 15 minutes, drain water and cool in ice bath.

FOR THE HAM:

Add a 1/2 tablespoon of olive oil to a nonstick pan. Add the ham and cook over medium high heat until crispy. Drain on paper towels.

FOR THE FILLING:

Peel the eggs and slice in half.

In the bowl of a food processor, add the egg yolks, mayo, peas, a pinch of salt and pepper.

Puree until mixture is creamy.

Spoon green egg yolk mixture into egg halves and top with crispy ham.