Divine Deviled Eggs with Organic Valley

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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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2 tbsp finely chopped celery

1 green onion, finely chopped

A head of garlic with a clove on the side.

¼ tsp garlic powder (optional)

½ tsp pickle relish

¼ cup Organic Valley Pork Bacon, cooked and diced

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3 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp honey

1 tbsp chopped fresh parsley

½ tsp 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.

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Make it

Product used in this recipe

Sour Cream, 8 oz

Large Eggs, One Dozen