Deviled Eggs with Broccoli Microgreens

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.