|Dip||3⁄4 Cup (12 tbs) (It'S Not Easy Being A Green)|
|Pimiento strips||24 (Thin)|
1. Using a small safety pin or egg piercer, pierce eggs in round end of shell. Place eggs in medium saucepan. Cover with cold water.
2. Bring to boil over medium-high heat. Remove pan from heat. Cover and let stand 20 minutes.
3. Plunge eggs immediately into cold water. Crack shells and peel. Cut eggs in half lengthwise. Discard yolks.
4. Place dip in pastry bag fitted with star tip. Or place in sealable plastic bag, seal, and snip off one corner of bag. Pipe dip into egg whites. Decorate each with 2 thin strips of pimiento and extra peas, if desired.