Bring a medium or large pot of water to a boil. Carefully add eggs to water and boil for 12 minutes. Remove eggs and transfer to an ice bath. Allow eggs to cool completely, about 20 minutes.

Peel eggs, discarding shells. Cut ends off each egg; this allows finished eggs to sit flat on a plate or service platter. Cut each egg in half lengthwise. Remove hardened yolks and set aside. Once all yolks have been removed, place halved egg whites cut-side up on a sheet tray or plate and set aside. Pass hardened egg yolks through a fine-mesh sieve or tamis into bowl and set aside.

Blanch fresh English peas in boiling water for 1 to 2 minutes, then remove to ice bath. (If using frozen peas, simply thaw until soft.) Purée peas in food processor with a touch of salt, white pepper, and smoked paprika. Add to strained egg yolks, adding more peas for greener color or less for just a hint of green.

Add 2 tablespoons garlic aioli (recipe below) and stir to combine. Adjust seasoning with salt.

To plate eggs, pipe deviled mixture into empty egg white shells. Garnish with sprinkle of black pepper and dill-pickled mushrooms (see recipe below). Enjoy!

In food processor with metal blade, combine egg yolk, Dijon mustard, garlic, lemon juice, and pinch of salt. Combine oils in one cup and, with food processor running, slowly add oil in steady stream until emulsion forms and all oil is fully incorporated. Add a bit of water to thin aioli to desired consistency.

Combine vinegar, coriander, dill, sugar, and salt in medium-sized pot over medium heat. Bring to a boil, stirring often. Once sugar has dissolved, remove from heat, and add a few ice cubes to cool liquid. Once cooled, pour over mushrooms until fully covered, then let stand for 5 to 10 minutes. Mushrooms will continue to pickle as they sit. Use as garnish on English Pea Deviled Eggs.