Deviled Eggs with Crab on micro greens

6 large eggs

2 - 3 Tbsp. yogurt, sour cream or mayonnaise

1 tsp. mustard

1 tsp. sherry wine vinegar

pinch cayenne pepper

1 Tbsp. scallions, minced

1 Tbsp. Italian parsley leaves, minced

1 Tbsp. capers, drained

½ lb. crabmeat, picked over (1 cup)

salt and pepper to taste

smoked paprika (for sprinkling on top)

1C micro greens

Vinaigrette

2 Tbsp. sherry wine vinegar

1 Tbsp. balsamic vinegar

1 tsp. mustard

4 1/2 Tbsp. olive oil

salt and pepper to taste

Place eggs in a pan and over with cold water.  Bring to water to a boil, remove pan from the heat, cover and let eggs stand 12 minutes.  Drain eggs and put in a bowl of ice water.  Let stand 5 minutes.  Peel and halve lengthwise.

Carefully scoop the yolks into a bowl.  Using a fork, mash the yolks with the yogurt, mustard, vinegar, cayenne, salt and pepper.  Stir in the scallions, parsley, capers and gently fold in crabmeat.  Generously mound the crab filling to egg-white halves.  Sprinkle with smoked paprika.  Toss the micro greens with vinaigrette to coat.  Divide greens among 12 plates.  Top each with a crab-filled egg half.  Serve.

MAKES:  12 appetizer servings

Deviled Eggs

6 large eggs

1/4C mayonnaise

2 tsp. Dijon mustard

salt and freshly ground pepper

smoked paprika (for dusting)

Place the egg in a pan, cover with water and bring to a boil.  Cover the pan, remove from the het and let stand 10 minutes.  Drain off the water and fill with cold water.  Crack and peel the eggs carefully.

Cut the eggs in half lengthwise and carefully remove the yolks.  Either mash the yolks with a fork or grate them on a box grater.  Stir in the mayonnaise, mustard, salt and pepper to taste and any other ingredient you like (see below for ideas).

Mound the filling into the white halves and sprinkle with smoked paprika.

MAKES:  12 eggs

Additional Ingredients

smoked salmon, finely chopped

chipotle chili, finely chopped

capers

cornichons, finely chopped

crab, finely flaked