loaded egg salad

Ingredients

• Servings: 10
• 8 ounces bacon
• 4 stalks celery, minced
• 1/2 cup mayonnaise
• 1/4 cup minced yellow onion
• 1 1/2 tablespoons sweet pickle relish
• 1 1/2 tablespoons prepared yellow mustard
• 2 teaspoons chile-garlic sauce (such as sriracha®)
• 1 1/2 teaspoons dried dill weed
• 1 teaspoon worcestershire sauce
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 12 hard boiled eggs, shells removed

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 1 hr 30 mins


• place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. drain the bacon slices on paper towels and crumble once cooled.
• mix bacon, celery, mayonnaise, onion, relish, mustard, chile-garlic sauce, dill, worcestershire, black pepper, paprika, and salt together in a large bowl; add eggs. break egg whites and yolks with a potato masher into the bacon mixture. stir broken egg pieces into the salad.
• cover bowl with plastic wrap and refrigerate at least 1 hour.