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Ingredients
2 tablespoons finely chopped celery
1 green onion, finely chopped
¼ teaspoon garlic powder (optional)
½ teaspoon pickle relish
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 teaspoon honey
1 tablespoon chopped fresh parsley
½ teaspoon paprika, for garnish
Directions
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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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