Loaded Egg Salad

Name: Loaded Egg Salad
Total time: 90
Yield: 10
Ingredients: 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; 12 hard boiled eggs, shells removed

Recipe by SunnyDaysNora from allrecipes.com

Dinner,Lunch 2 Hr. 30 Mins.

Ingredients

10 servings

•

8 ounces bacon
•

4 stalks celery, minced
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½ cup mayonnaise
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¼ cup minced yellow onion
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1 ½ tablespoons sweet pickle relish
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1 ½ tablespoons prepared yellow mustard
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2 teaspoons chile-garlic sauce (such as Sriracha®)

•

1 ½ teaspoons dried dill weed
•

1 teaspoon Worcestershire sauce
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1 teaspoon ground black pepper
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½ teaspoon paprika
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¼ teaspoon salt
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12 hard boiled eggs, shells removed

Instructions

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.