| Quantity | Ingredient |
|---|---|
| 6 Large | Eggs |
| 3 Tbsp | Mayonnaise |
| 1 Tsp | Dijon Mustard |
| 1/4 | Lemon, juiced |
| Salt, to taste | |
| Pepper, to taste | |
| 1/2 Tsp | Paprika, divided |
| 2 Dashes | Tabasco Sauce |
| 2-3 | Radishes, thinly sliced |
| 1 Handful | Zesty Micro Radish |
In a medium pot, add eggs and cover with cold water until it reaches the top of the eggs.
Cover, place on high heat and bring to a boil, watching carefully. As soon as it begins to boil, turn off heat, leave on burner and set timer for 7 minutes.
Prepare a bowl with cold water and ice. When eggs are done, drain and place in ice bath. Peel, halve and place yolks in bowl, and whites aside.
Mash yolks with a fork and add mayonnaise, Dijon, lemon juice, salt, pepper, paprika, Tabasco Sauce and horseradish and combine. Pipe or spoon yolk mixture into egg whites, garnish with more paprika, radishes and microgreens.
Enjoy immediately or store up to 3 days, we recommend adding your greens and radish when you serve.
Enjoy!
