Boil the eggs, allow them to cool, peel them, and cut them in half.

Remove the yolks and combine them with mayonnaise, Dijon mustard, salt, and black pepper until smooth.

Pipe or spoon the filling back into the egg white halves.

Cut thin cucumber slices and shape them into curved swan necks. Cut small carrot beaks if desired.

Insert the cucumber necks into the filling to form the swans.

Finish with microgreens and a sprinkle of black pepper before serving.

Arrange on a serving platter with optional salami flower garnishes.