Deviled Eggs

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  Egg, Whole, Large
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  Mayonnaise, Regular(60g)
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  Mustard, Dijon(5g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Vinegar, Apple Cider(5g)
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  ¼ teaspoon sea salt
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  ¼ teaspoon freshly cracked black pepper
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  Radishes
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  Microgreens
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  Chives, Fresh
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  Bacon, Pork
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  Paprika, Ground
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  Cornichons

Instructions

1. 1Place the large eggs in a pot, cover with cold water, and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes until fully cooked through. Transfer to an ice bath and chill for 5 minutes, then peel under cool running water and pat dry.
2. 2Slice each peeled egg in half lengthwise and carefully scoop the yolks into a medium bowl, arranging the egg white halves on a plate.
3. 3Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the bowl with the yolks and mix with a fork until smooth and creamy.
4. 4Transfer the yolk mixture into a piping bag or spoon, and fill each egg white half with approximately 1 tablespoon of filling until level with the whites.
5. 5Divide the filled deviled eggs evenly into an airtight container while still at room temperature, layering parchment paper between rows if stacking.
6. 6Finely chop the cooked bacon and thinly slice the radishes. Thinly chop the fresh chives.
7. 7Top each deviled egg with a pinch of paprika, a small amount of bacon pieces, a thin radish slice, and a sprinkle of chives just before serving or up to 24 hours before if covered and refrigerated.