Deviled Eggs with Microgreens
Ingredients (Makes 12 halves / 6 servings):
6 large eggs
3 tablespoons mayonnaise (or Greek yogurt for a lighter version)
1 teaspoon Dijon mustard
1 teaspoon white vinegar or fresh lemon juice
Salt and freshly ground black pepper, to taste
Paprika or chili flakes (optional, for garnish)
½ cup microgreens (radish, arugula, mustard, or your choice)
Instructions:
1. Hard Boil the Eggs
Place eggs in a pot and cover with cold water.
Bring to a gentle boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10–12 minutes.
Drain, then rinse under cold water or place in an ice bath to cool.
Peel the eggs and pat them dry.
2. Make the Filling
Slice eggs in half lengthwise.
Carefully remove the yolks and place them in a small bowl.
Mash yolks with a fork until crumbly.
Add mayonnaise, mustard, vinegar/lemon juice, salt, and pepper.
Mix until creamy and smooth.
3. Fill the Egg Whites
Spoon or pipe the yolk mixture back into the egg white halves.