Divine Deviled Eggs with Organic Valley

Share your finished recipe with #OVRECIPES

Recipe by Organic Valley

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

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

View Product

2 tablespoons finely chopped celery

1 green onion, finely chopped

A head of garlic with a clove on the side.

¼ teaspoon garlic powder (optional)

½ teaspoon pickle relish

¼ cup Organic Valley Pork Bacon, cooked and diced

View Product

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon honey

1 tablespoon chopped fresh parsley

½ teaspoon paprika, for garnish

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.

Divine Deviled Eggs

Directions

Related Recipe

Picnic Potato Salad

Product used in this recipe