4 hard-boiled eggs, halved lengthwise, yolks removed
1 teaspoon whole-grain mustard
8 ounces smoked amberjack, shredded
½ white onion, thinly sliced, caramelized, and finely chopped
In a mixing bowl, combine egg yolks, mayonnaise, and mustard and whip until smooth. Season with Old Bay, salt, and pepper. Fold in amberjack and caramelized onion. Transfer mixture to pastry bag fitted with a plain tip; pipe into egg whites. Finish Deviled Eggs with herbs, caviar, crème fraîche, and micro greens.