To cook your eggs, place the eggs in a pot of cold water. Bring the water to a boil and turn off the heat. Cover the pot of eggs for 12 minutes. Drain the water and allow eggs to cool before peeling.
In a large bowl, combine peeled and sliced eggs, yogurt or mayo, celery, mustard, salt, and pepper.
In another bowl, combine spicy microgreens
Top the brioche bun with your egg salad.
Take a small handful and place it on top of your egg salad