Eggs
- 6 hard-cooked eggs
- 3 tablespoons mayonnaise or yogurt
- 1 teaspoon mustard
- 1 teaspoon lemon juice
- 1 cup radish microgreens
- Paprika or black pepper
Recipe brief
Home + restauranteasy
Radish Microgreen Deviled Eggs
Deviled eggs topped with radish microgreens for peppery bite and clean color.
- Category
- Breakfast & Eggs
- Time
- 20 min prep
- Servings
- 12 halves
- Type
- Egg appetizer
Works with
Ingredients
What to gather
Microgreens are added for flavor, color, and texture. Keep refrigerated and rinse before use.
Method
How to make it
Add microgreens after hot cooking steps unless the recipe says otherwise, so texture and color stay intact.
- Step 1
Halve the eggs and mash yolks with mayonnaise, mustard, lemon, and seasoning.
- Step 2
Spoon or pipe the filling back into the whites.
- Step 3
Top each egg with a small pinch of radish microgreens just before serving.
Flavor notes
Creamy egg filling with a peppery fresh finish.
Plating note
Use short clusters so each bite gets microgreen flavor without hiding the egg.
Storage and handling
Keep refrigerated. Rinse before use.
Best uses
- Brunch
- Catering trays
- Small bites
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