Loaded Egg Salad
Ingredients
- 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(R))
- 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 ⓘ
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.
Nutrition & Diet Analysis (per serving)
625
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).