Wow your guests with this version of a classic favorite with added texture, crunch and flavor! (Makes 24 servings Prep Time 20-30 minutes)
Deviled Eggs with Broccoli Microgreens
Ingredients
12 hard-boiled eggs, peeled and sliced in half the long way
¾ cup mayonnaise
1 tsp. mustard
1 tsp. apple cider vinegar
⅛ tsp. salt
⅛ tsp, black pepper
½ cup chopped broccoli microgreens (reserve some whole for garnish)
½ cup finely chopped green onion
½ cup finely chopped celery
paprika
Directions
In a medium sized mixing bowl, place egg yolks removed from eggs and put egg whites on a platter until ready for filling. With a fork, mash the egg yolks into a fine crumble. Add mayonnaise, mustard, vinegar, pepper and salt to the egg yolks. Blend using a hand mixer until smooth. Add chopped vegetables and mix well by hand. Using two teaspoons, scoop a spoonful of the mixture with one spoon and scrape off into egg white with the other spoon. You should have enough on the spoon to make a mound of filling for the egg white. Fill all of the egg whites, sprinkle paprika on them and arrange on a platter for serving. Garnish with broccoli microgreens and wrap with Saran Wrap to refrigerate before serving. Can be made several hours ahead.
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