Name: Loaded Egg Salad
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Bacon - 8 ounces; Celery, minced - 4 stalks; Mayonnaise - ½ cup; Minced yellow onion - ¼ cup; Sweet pickle relish - 1 ½ tablespoons; Prepared yellow mustard - 1 ½ tablespoons; Chile-garlic sauce (such as Sriracha®) - 2 teaspoons; Dried dill weed - 1 ½ teaspoons; Worcestershire sauce - 1 teaspoon; Ground black pepper - 1 teaspoon; Paprika - ½ teaspoon; Salt - ¼ teaspoon; Hard boiled eggs, shells removed - 12

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Loaded Egg Salad

1. Bacon - 8 ounces

2. Celery, minced - 4 stalks

3. Mayonnaise - ½ cup

4. Minced yellow onion - ¼ cup

5. Sweet pickle relish - 1 ½ tablespoons

6. Prepared yellow mustard - 1 ½ tablespoons

7. Chile-garlic sauce (such as Sriracha®) - 2 teaspoons

8. Dried dill weed - 1 ½ teaspoons

9. Worcestershire sauce - 1 teaspoon

10. Ground black pepper - 1 teaspoon

11. Paprika - ½ teaspoon

12. Salt - ¼ teaspoon

13. Hard boiled eggs, shells removed - 12

How to cook deliciously - Loaded Egg Salad

1. Stage

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.

2. Stage

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.

3. Stage

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