Loaded Egg Salad
Description
This loaded egg salad recipe is packed with smoky bacon, celery, onion, and sweet pickle relish. A little Sriracha sauce lends a bit of heat and flavor.
Ingredients
•
8 ounces bacon
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4 stalks celery, minced
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1/2 cup mayonnaise
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1/4 cup minced yellow onion
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1 1/2 tablespoons sweet pickle relish
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1 1/2 tablespoons prepared yellow mustard
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2 teaspoons chile-garlic sauce (such as Sriracha®)
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1 1/2 teaspoons dried dill weed
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1 teaspoon Worcestershire sauce
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1 teaspoon ground black pepper
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1/2 teaspoon paprika
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1/4 teaspoon salt
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12 hard boiled eggs, shells removed
Directions
1
Cook bacon in a large skillet over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels; crumble once cooled.
2
Combine bacon, celery, mayonnaise, onion, relish, mustard, chili garlic sauce, dill, Worcestershire sauce, black pepper, paprika, and salt in a large bowl; add eggs. Break up eggs with a potato masher; stir salad until combined.
3
Cover bowl with plastic wrap; refrigerate at least 1 hour.