Loaded Egg Salad


  • 8 ounces bacon
  • 4 stalks celery, minced
  • ½ cup mayonnaise
  • ¼ cup minced yellow onion
  • 1 ½ tablespoons sweet pickle relish
  • 1 ½ tablespoons prepared yellow mustard
  • 2 teaspoons chile-garlic sauce (such as Sriracha®)
  • 1 ½ teaspoons dried dill weed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ground black pepper
  • ½ teaspoon paprika
  • ¼ teaspoon salt
  • 12hard boiled eggs, shells removed
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    Cover bowl with plastic wrap and refrigerate at least 1 hour.

  • Cook's Notes:

    Eggs can be diced prior to adding to bowl rather than mashing, but it saves time to use a potato masher.

    Using relish made with Splenda(R) turns this into a great low-carb recipe.

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