Stuffed eggs have not lost any of their popularity. They're popping up again in some restaurants across the country and elsewhere, where they're served on a plate, like oysters to share. This is undoubtedly because these traditional appetizers in particular open up new interpretations. Here he gets a facelift with the addition of microgreens.

* Ingredients :

° 6 eggs
° 60 ml (1/4 cup) mayonnaise
° 10 ml (2 teaspoons) chopped fresh chives
° Paprika as desired
° Thin slices of baby greens or radishes, to serve
° salt

* Preparation :

In a small saucepan, put the eggs and cover them with cold water. The mixture is boiled. When the water begins to boil, cover the pot and remove it from the heat. Leave it off the heat for 10 minutes.

Remove the eggs from the hot water and place them in very cold water to stop cooking. Eggshell. Cut the eggs in half lengthwise and remove the yolk. For reservations.

In a bowl, using a fork, mash the egg yolks with the mayonnaise. salt. Add chives and mix gently.

Using 2 teaspoons, stuff each egg half with the filling and place on a serving plate. Sprinkle with sweet pepper and garnish with small greens or radishes.

Enjoy !