Ginger deviled eggs on mustard greens

A salad on a wooden cutting board in a kitchen full of glass jars and miscellaneous kitchen tools.

Steam 2 cups chopped mustard greens. Turn off the heat when the greens go limp. Toss with a little malt vinegar.

Halve and remove the yolks from four hard-boiled eggs. Mash the yolks with 1 tablespoon of mayonaise, 1 tablespoon of minced fresh ginger, a dash of salt and 1 teaspoon paprika. Add a dash of vinegar.

Spoon the yolk filling into the halved eggs, and place on top of the greens in a bowl.

Serve warm, with soup and a splash of vinaigrette.