Devilled eggs with creamy tahini and za’atar

Ingredients

• 6 hard-boiled eggs
• 60 g plain full-fat Greek yogurt
• 60 ml walnut oil or extra-virgin olive oil
• 2 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp za’atar
• 0.5 tsp fine sea salt
• 0.5 tsp ground white pepper
• 1 tbsp fresh chives, minced
• 12 micro greens leaves (baby mustard leaves)