Texas Caviar Deviled Eggs

Ingredients

• 24 servings black-eyed peas canned
• 1 teaspoon dijon mustard 
• 12 large eggs 
• 1 tablespoon cilantro leaves fresh chopped
• 24 servings cilantro leaves fresh
• 1 tablespoon parsley fresh chopped
• 0.3 cup greek yogurt fat-free
• 1  green onion minced
• 1 tablespoon pickled jalapeño pepper minced
• 1 teaspoon dressing mix italian
• 3 tablespoons roasted bell pepper red chopped
• 0.1 teaspoon salt 

Equipment

• sauce pan

Directions

1. Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.)
2. Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes.
3. Drain.
4. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.
5. Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Top with black-eyed peas and fresh cilantro leaves.
6. Serve immediately, or cover and chill 1 hour before serving.