• 6 large eggs

  • 1/4 cup mayonnaise

  • 2 teaspoons mustard

  • 1/2 teaspoon blac pepper

  • 1/2 teaspoon salt

  • 2 tablespoons shallots or red onion (chopped small)

  • 3 tablespoons Libby's Whole Kernel Sweet Corn

  • 3 tablespoons Libby's Sweet Peas (and more for decorating)

  • 1 teaspoon chipotle powder

  • 1/2 teaspoon fresh dill


  1. Place eggs in a small pot and cover in with water by 2 inches. Place over a medium high heat and boil for 24 minutes.
  2. Drain the hot water from the pot and replace the water with cold water. Crack the eggs and place them back in the water for 2 minutes. This will help loosen the shell and make it easy to peel.
  3. Peel the eggs. Slice a 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.
  4. Place the yolks in a bowl and smash with a fork until completely crumbly.
  5. Mix mayonnaise, mustard, black pepper and salt into the smashed egg yolks. Add in shallots and mix to combine.
  6. Mix in Libby’s Corn and Sweet peas and mix to completely combine.
  7. Place mixture in a piping bag with a 2M sized tip. Fill each egg to the top with egg yolk filling.
  8. Sprinkle corn and peas and a pinch of chipotle powder on the top of each egg.  Place a tiny sprig of dill on the top and serve.