8 Fresh eggs

30g Cooked ham 

2 Medium size pickled cucumbers 

3 tbs Mayonnaise 

2 tsp Dijon mustard

30g  Microgreens of your choice

Salt and pepper


Roasted red peppers

Leaves of Sunflower shoots microgreens

Boil the eggs for 10 minutes. Once cooked, cool the eggs in cold water and remove the shells. Cut the eggs in two and remove the yolk with a teaspoon. Place the egg halves in a plate, they are now ready for the filling.   Mix together the egg yolks, ham, pickles, mayonnaise, mustard and microgreens and add salt and paper to taste.  Stuff the eggs whites generously with the yolk mix and sprinkle with paprika.  Decorate the deviled eggs with roasted peppers pieces and sunflower shoots. Makes up to 16 devilled eggs.