Stuffed eggs are said to have originated in ancient Rome and were usually served as a first course. In the United States, they are frequently served at Easter and summer picnics.
This recipe calls for Tofu, which has a mild flavor, adds protein while blending in well with the eggs and microgreens. This is a meal you’ll make again and again because it’s fewer in calories and higher in protein than most and has an outstanding taste.
The secret ingredient in this dish is microgreens!
This recipe calls for radish microgreens. Although a radish microgreen may appear leafy and taste similar to the green leaves that are attached to full-grown radish bulbs, the radish microgreen tastes more like the bulb than the hairy and tough radish greens. The beauty of the radish microgreen is that you can get that same peppery radish punch, in the form of a delicate and crunchy tiny plant.
You should try this recipe right away!
- 9 eggs
- 1/4 cup mayonnaise
- 2 tablespoon soft tofu
- pinch salt
- 2 tablespoon chopped radish microgreens
- 3 tsp prepared mustard
- 2 sliced fresh radish optional
- Hard boil the eggs for 9-11 minutes, or until they are just done.
- Peel the eggs and carefully cut them in half.
- Take off the yellow centers and set them aside in a small bowl.
- Mix in the remaining ingredients (except the chopped radishes) thoroughly.
- Return the contents to the eggs and garnish with a piece of fresh radish and a few microgreen sprigs.