• 12 large eggs

  • 1/2 cup mayonnaise

  • 2 teaspoons mustard

  • 2 teaspoons chipotle powder (divided)

  • 1/2 teaspoon salt

  • 2 shallots (minced)

  • 1 can Libby's Whole Kernel Sweet Corn, drained (set aside 1/4 cup for decorating)

  • 1 can Libby's Sweet Peas, drained (set aside 1/4 cup for decorating)

  • fresh dill (for decorating)


  1. In a large pot, cover eggs with 1 inch of water. Bring to a boil; remove from heat. Cover and let stand 12 minutes. Drain eggs; run under cold water until cool enough to handle.
  2. Gently peel eggs. Slice ½ inch off the top of the egg and a thin sliver of egg off the opposite end so the egg can stand. Carefully remove the yolk with a small spoon.
  3. Place all yolks in medium mixing bowl and mash with a fork. Stir in mayonnaise, mustard, 1 teaspoon chipotle powder, shallots and salt. Fold in corn and peas.
  4. Place mixture in piping bag with a 2M sized tip (or gallon ziplock bag and cut corner 1/2 inch). Fill each egg with filling.
  5. Sprinkle corn, peas, and a pinch of chipotle powder on the top of each egg.  Place a tiny sprig of dill on the top and serve.