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Divine Deviled Eggs

Organic Valley Eggs are great on their own, but add some pasture-raised Organic Prairie Bacon and a few organic veggies to create a truly heavenly recipe. Serve chilled for a divine summer-time dish.

10 MIN PREP
25 MIN TOTAL
6 servings
Ingredients
6 Organic Valley Extra Large Brown Eggs, hard boiled
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celery
2 tablespoons finely chopped celery
celery
Green Onions
1 green onion, finely chopped
Green Onions
A head of garlic with a clove on the side.
¼ teaspoon garlic powder (optional)
A head of garlic with a clove on the side.
pickle relish
½ teaspoon pickle relish
pickle relish
¼ cup Organic Valley Pork Bacon, cooked and diced
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Mayonnaise
3 tablespoons mayonnaise
Mayonnaise
mustard
1 teaspoon Dijon mustard
mustard
honey
1 teaspoon honey
honey
fresh parsley
1 tablespoon chopped fresh parsley
fresh parsley
A small bowl of paprika.
½ teaspoon paprika, for garnish
A small bowl of paprika.

Directions

Cut the cooked and peeled eggs in half lengthwise; scoop out yolks into bowl.
Mix in celery, green onion, garlic powder (optional), pickle relish, cooked bacon, mayonnaise, honey and mustard. Season to taste with salt and pepper.
Divide the yolk mixture evenly among the reserved white, mounding it slightly. Garnish with paprika and parsley, if desired.
Enjoy! Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.
© Organic Valley 2024. All rights reserved.
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