Low Carb classic with a newfangled twist!
Cut the cooked and peeled eggs in half lengthwise; scoop out yolks into a 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 whites, mounding it slightly. Garnish with paprika and parsley, if desired. Eggs may be stored, covered in plastic in the refrigerator, for up to 1 day.
For perfect hard-cooked eggs that are easy to peel, place eggs in a saucepan and add enough water to cover them by 1". Bring water to a boil; remove from heat and leave eggs in water 15 minutes. Pour off the hot water and replace with cold water, and allow the eggs to cool for 10 minutes.