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. relish
1⁄4 c. bacon, cooked and diced
3 tbsp. mayo
1 tsp. Dijon mustard
1 tsp. honey
1 tbsp. fresh parsley, chopped
1⁄2 tsp paprika, for garnish
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.