• 2 whole large eggs, hard boiled
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh squeezed lemon juice
• 1 teaspoon minced garlic
• 1/16 teaspoon cayenne pepper
• 1/2 cup WP Rawl Farms® Collard Greens

Slice eggs in half lengthwise. Remove yolks. In a small bowl mash the yolks and fold in mustard, lemon juice, garlic, cayenne, and greens and mix thoroughly. Scoop yolk mixture onto eggs.      

Recipe courtesy of New York Times best-selling author and registered dietitian, Cynthia Sass.