Makes 12 egg halves
Takes 25 minutes to assemble, after eggs are cooled

Ingredients:

 

• 6 pastured eggs, hard boiled, refrigerated for at least 8 hours.

• 1 celery rib, minced

• 2 TBSP onion, minced

• 1/4 cup mayonnaise of choice (I use Primal Kitchen or Sir Kensingtonʼs Avocado oil mayo)

• 1/2 tsp dijon mustard

• 1/4 cup dill pickle, minced (I prefer the naturally brined pickles from Sonoma Brinery)

• 1/2 tsp sea salt & pepper

• Dash or more of smoked paprika

• 1 slice cooked uncured bacon, crumbled

Additional (Optional) Toppings for Garnish:

• 1 Tbsp. *pickled onions (see recipe)

• 1 Tbsp. microgreens- I used broccoli & onion

• 1 Tbsp. kimchi, minced

​

Directions:

1. Remove egg shells from eggs and cut lengthwise in half

2. Remove yolk from centers of eggs

3. Lay facing up on plate or dish

4. In small bowl combine yolks, celery, onion, pickle, mayo, mustard, salt & pepper

5. Using a fork mash egg yolks and stir ingredients until well combined.

6. Spoon egg filling back into egg whites

7. Top with bacon, pickled onion or kimchi and micro greens

8. Sprinkle with smoked paprika