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.
6
Side Dish
Organic Valley
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6 Organic Valley Extra Large Brown Eggs, hard boiled
2 tbsp finely chopped celery
1 green onion, finely chopped
1/4 tsp garlic powder (optional)
1/2 tsp pickle relish
1/4 cup Organic Valley Pork Bacon, cooked and diced
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp honey
1 tbsp chopped fresh parsley
1/2 tsp paprika, for garnish
1
Cut the cooked and peeled eggs in half lengthwise; scoop out yolks into bowl.
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2
Mix in celery, green onion, garlic powder (optional), pickle relish, cooked bacon, mayonnaise, honey and mustard. Season to taste with salt and pepper.
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3
Divide the yolk mixture evenly among the reserved white, mounding it slightly. Garnish with paprika and parsley, if desired.
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4
Enjoy! Eggs may be stored, covered in plastic in the refrigerator for up to 1 day.
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