Bacon Celery Deviled Egg Bites

Servings: 4-6

Products Used: Tanimura & Antle Celery OR Tanimura & Antle Organic Celery

  • 8 Stalks Tanimura & Antle celery, washed and cut into 4” lengths
  • 6 Large eggs
  • 1/3 Cup Mayonnaise
  • 1 Tbsp. Sour cream
  • 3 Tbsp. Chopped green onion
  • 1 Tbsp. Minced fresh tarragon
  • 1 tsp. White wine vinegar
  • ½ tsp. Salt and ground black pepper
  • 2 Slices bacon, cooked crispy, crumbled, for garnish
  1. Instructions:

    1. Place eggs in a saucepot and cover by 1” with cold water.  Bring to a boil and shut off heat, cover pot and let sit for 10 minutes. 
    2. Remove eggs into a bowl of ice water and cool for 5-10 minutes.  Peel eggs and grate entire egg with a medium-fine grater. 
    3. Place egg and other ingredients, except bacon, in a bowl and stir or mash together.  Season with more salt or pepper as desired. 
    4. Place celery sticks on a serving platter and carefully spoon egg salad into each piece. 
    5. Garnish with crumbled bacon.  Serve immediately or refrigerate for up to one day.