1 dozen large, hard-boiled eggs
3/4 cup Marie’s Chunky Blue Cheese dressing
1 tsp Dijon mustard
1 tsp lemon juice
Salt and pepper
For the garnish:
1/3 cup crumbled blue cheese
Peel the eggs. Cut each egg in half. Separate the yolks and the whites. In a food processor, pulse together the yolks with Marie’s Chunky Blue Cheese dressing, mustard and lemon juice until smooth. Season with salt and pepper. Scoop yolk mixture into a piping bag. Pipe into hollowed egg whites. Garnish with crumbled blue cheese, chopped parsley, paprika and microgreens.